Chicken Divan

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             FOOD FUNNY
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Thanks to our friend Anna Welander for these:

Diet Facts

A diet is a weigh of life.

The problem with curbing our appetites is that most of us do it at the drive-in window of McDonald's.

The most fattening thing you can put in an ice cream sundae is a spoon.

Sweets are the destiny that shapes our ends.

The toughest part of a diet isn't watching what you eat. It's watching what other people eat.

A diet is the modern-day meal in which a family counts its calories instead of its blessings.

A diet is what you go on when not only can't you fit into the store's dresses, you can't fit into the dressing room.

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             TODAY'S RECIPE
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This classic American dish was created at the now-defunct Divan Parisien
restaurant that used to be on East 45th Street in New York City. It has
been a popular dish at banquets since the 1930s, and has since devolved
into a canned-soup casserole. Here is a more traditional treatment.

Chicken Divan

2-3 skinless, boneless chicken breast halves
2-3 cups (500-750 ml) chicken stock or water
1 head broccoli, cut into florets
4-6 slices hot buttered toast
2 cups (500 ml) Mornay sauce (see below)
About 1/2 cup (125 ml) freshly grated Parmesan cheese

Poach the chicken breasts in simmering chicken stock just until firm to
the touch and cooked through, about 10 minutes. Remove from the stock,
slice thinly, and set aside. While the chicken is cooking, steam or boil
the broccoli until tender, about 5 minutes. Drain and set aside. Place
the toast in a shallow baking pan, top with the broccoli followed by the
chicken. Spoon the Mornay sauce over everything and sprinkle with
Parmesan cheese. Bake in a preheated 400F (200C) until the sauce is
bubbling and lightly browned on top.
Serves 4 to 6.

Mornay Sauce

4 Tbs (60 ml) butter
4 Tbs (60 ml) flour
2 cups (500 ml) milk
4 Tbs (60 ml) grated Parmesan cheese
4 Tbs (60 ml) grated Gruyere cheese
Salt and freshly ground pepper to taste
A grating of fresh nutmeg

Melt the butter in a saucepan over moderate heat. Stir in the flour and
cook for 2 to 3 minutes, until the flour aroma is gone. Add the milk and
stir with a wire whisk over moderate heat until the sauce comes to a
boil and has thickened. Add the cheeses and stir until they are melted
and the sauce is smooth. Season with salt, pepper, and nutmeg.
Makes about 2 cups (500 ml.)
Received on Wed Apr 23 18:26:32 2008