Chicken Divan with Asparagus, Mushrooms and Rice
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 3
Ingredients
Place 2 1/2 cups chicken broth, the zest of 1 lemon, thyme and a tablespoon of butter in bowl of rice cooker. Add rice to broth, stir. Cook according to manufacturer’s directions.
Season the chicken with salt, pepper and poultry seasoning. Dredge chicken in about half cup of flour then discard the rest. Heat a large non stick skillet over medium to medium-high heat. Add 2 teaspoons extra-virgin olive oil and 2 teaspoons butter to the large skillet. To the hot butter and oil, add the cutlets and cook 3 to 4 minutes on each side. Remove the meat to a large platter and cover with foil to keep warm. Do not crowd chicken in pan, cooking in two batches may be necessary.
Bring an inch or 2 of water to a simmer in a shallow pan and season with salt. Add asparagus and cook 4 minutes until just tender but green. Remove and add to chicken platter to keep warm.
Return large skillet to the heat and add 1 tablespoon butter. Melt butter, add the mushrooms and sauté for a couple of minutes. Whisk in 2 rounded tablespoons flour. Cook the flour 1 minute then whisk in 1/3 cup white wine. Cook off wine, 30 seconds, then whisk in 1 1/4 cups of chicken stock and milk. When sauce bubbles, stir in tarragon and let sauce simmer and thicken 4 to 5 minutes.
Make a bed of rice on each dinner plate. Top with a serving of steamed asparagus then equal portion of chicken. Cover the chicken with the mushroom sauce, allowing it to spill over edges into asparagus and rice.
Number of Servings: 3
Recipe submitted by SparkPeople user IFGODBEFORUS.
1 quart chicken broth, divided1 lemon, zested ½ teaspoon ground thyme2 1/2 tablespoons butter, divided 1 1/2 cups brown rice 12 oz. chicken breast tenderloins Salt and pepper 1/2 teaspoon poultry seasoning 2 tablespoons plus about 1/2 cup all-purpose flour, divided 2 teaspoons extra-virgin olive oil 1 pound asparagus spears, trimmed of tough ends 7 large button mushrooms, sliced 1/3 cup fat free milk ½ teaspoon dried tarragon or basil
Place 2 1/2 cups chicken broth, the zest of 1 lemon, thyme and a tablespoon of butter in bowl of rice cooker. Add rice to broth, stir. Cook according to manufacturer’s directions.
Season the chicken with salt, pepper and poultry seasoning. Dredge chicken in about half cup of flour then discard the rest. Heat a large non stick skillet over medium to medium-high heat. Add 2 teaspoons extra-virgin olive oil and 2 teaspoons butter to the large skillet. To the hot butter and oil, add the cutlets and cook 3 to 4 minutes on each side. Remove the meat to a large platter and cover with foil to keep warm. Do not crowd chicken in pan, cooking in two batches may be necessary.
Bring an inch or 2 of water to a simmer in a shallow pan and season with salt. Add asparagus and cook 4 minutes until just tender but green. Remove and add to chicken platter to keep warm.
Return large skillet to the heat and add 1 tablespoon butter. Melt butter, add the mushrooms and sauté for a couple of minutes. Whisk in 2 rounded tablespoons flour. Cook the flour 1 minute then whisk in 1/3 cup white wine. Cook off wine, 30 seconds, then whisk in 1 1/4 cups of chicken stock and milk. When sauce bubbles, stir in tarragon and let sauce simmer and thicken 4 to 5 minutes.
Make a bed of rice on each dinner plate. Top with a serving of steamed asparagus then equal portion of chicken. Cover the chicken with the mushroom sauce, allowing it to spill over edges into asparagus and rice.
Number of Servings: 3
Recipe submitted by SparkPeople user IFGODBEFORUS.
Nutritional Info Amount Per Serving
- Calories: 576.7
- Total Fat: 16.1 g
- Cholesterol: 94.6 mg
- Sodium: 1,056.4 mg
- Total Carbs: 66.2 g
- Dietary Fiber: 6.6 g
- Protein: 37.7 g
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