Chicken Asparagus Divan Recipe
Ingredients
4 boneless, skinless chicken breast halves, poached
4 tablespoons butter
3 tablespoons flour
1 large bunch asparagus, about 1 1/4 pounds
1 cup milk
1/2 cup chicken broth
1/2 teaspoon white pepper
1/2 cup Fontina cheese, shredded
1/3 cup Parmesan cheese, shredded
1/4 cup dry white wine
1/8 teaspoon nutmeg
1/8 teaspoon cayenne pepper
1/8 teaspoon salt
2 teaspoons grated lemon zest
Cooking Instructions
Preheat oven to 375 degrees F.
Trim ends off asparagus. Blanch in boiling, salted water until just tender, about 2 minutes. Drain and arrange in bottom of an 8-inch baking dish.
In medium saucepan over medium heat, melt butter. Add flour, pepper, nutmeg and cayenne and whisk until well blended. Gradually whisk in milk and broth; cook, stirring continuously, until simmering and thickened. Whisk in wine, lemon zest and salt.
Pour half the sauce evenly over asparagus. Arrange chicken on sauce; sprinkle Fontina cheese over chicken. Pour remaining sauce over cheese; then top with Parmesan cheese.
Bake for 20 minutes, until bubbling. Serve hot.