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Chicken >> Chicken Asparagus Divan
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Chicken >> Chicken Asparagus Divan


4 Boneless, Skinless Chicken Breasts, Poached 4 Tablespoons Butter 3 Tablespoons All-purpose Flour 1 Large Bunch Asparagus, About 1 ¼ Pounds 1 Cup Milk ½ Cup Chicken Broth ½ Teaspoon Ground White Pepper ½ Cup Fontina Cheese, Shredded 1/3 Cup Freshly Grated Parmesan Cheese ¼ Cup Dry White Wine 1/8 Teaspoon Nutmeg 1/8 Teaspoon Cayenne Pepper 1/8 Teaspoon Salt 2 Teaspoons Grated Lemon Zest
Preheat Oven To 375*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 Poached 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

Makes 4 Servings You can serve with your family and friends.
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