- 4 skinned, bone-in chicken breast halves
- 1 large sprig fresh rosemary
- 1/2 t salt
- 1/4 t pepper
- 2 T butter or margarine
- 1/4 cup all-purpose flour
- 1 cup milk
- 1 egg yolk, lightly beaten
- 1 (8 0z) carton sour cream
- 1/2 cup mayonnaise
- 1/2 t grated lemon rind
- 1 1/2 T lemon juice
- 1/2 t salt
- 1/2 to 3/4 t curry powder
- 2 (10 oz) packages frozen broccoli spears, thawed and drained
- 1/2 cup grated Parmesan cheese
Combine first four ingredients in a large saucepan; add water to cover. Bring to a boil; cover, reduce heat, and simmer 35-40 minutes or until chicken is tender. Remove chicken from broth, reserving 1/2 cup broth; reserve remaining broth for another use, if desired. Discard rosemary spring. Let chicken cool; bone and chop chicken. Set aside.
Melt butter in a heavy saucepan over low heat; add flour, stirring until smooth. Cook 1 minute, stirring constantly.
Gradually add reserved 1/2 cup chicken broth and milk; cook over medium heat, stirring constantly, until mixture is thickened and bubbly.
Gradually stir about 1/2 of hot mixture into beaten egg yolk; add to remaining hot mixture, stirring constantly. Cook 1 minute, stirring constantly. Remove from heat; add sour cream and next 5 ingredients, stirring well.
Bake, uncovered, at 350° for 35 minutes or until bubbly. Sprinkle with paprika.
Yield: 6 servings
From The Ultimate Southern Living Cookbook
Katie: I cheated with this cookbook! You might remember that the bread was also from this cookbook. I was unable to just pick one thing, so we had two weeks with Southern Living! I have to say that I got very excited while looking through the cookbook. Gray picked it out at a used book store awhile back, and I wasn’t excited to get yet another cookbook. But I have changed my mind! It looks so awesome! I really wanted to make more than the two things we made from the cookbook, but I thought the other recipes would just have to wait. While the chicken divan did not taste like I had imagined it, the dish was still very good! The sauce has a delicate flavor that goes well with the chicken and broccoli. I just got the two boxes of frozen broccoli as the recipe called for, and I wish I had used only the floret portions, as I don’t prefer the stems.
Gray: This is a great recipe. It has a very mild curry flavor, and is delicious. This is one of my favorites so far in our project. It was just as good reheated, if not better. We will definitely be making this one again!