Chicken Asparagus Divan Recipe

Ingredients

• 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

How to make Chicken Asparagus Divan

1. Preheat oven to 375*F.
2. Trim ends off asparagus.
3. Blanch in boiling, salted water until just tender, about 2 minutes.
4. Drain and arrange in bottom of an 8-inch baking dish.
5. In medium saucepan over medium heat, melt butter.
6. Add flour, pepper, nutmeg and cayenne and whisk until well blended.
7. Gradually whisk in milk and broth; cook, stirring continuously, until simmering and thickened.
8. Whisk in wine, lemon zest and salt.
9. Pour half the sauce evenly over asparagus.
10. Arrange poached chicken on sauce; sprinkle Fontina cheese over chicken.
11. Pour remaining sauce over cheese; then top with Parmesan cheese.
12. Bake for 20 minutes, until bubbling.
13. Serve hot

Notes