Chicken Divan

By mamapig

Ingredients

• 1 1/2 lb boneless, skinless chicken breast
• 1 Tbsp. extra-virgin olive oil
• 2 cup diced leek, white and light green parts only (ab 1 large; see Tip)
• 1/2 tsp. salt
• 5 Tbsp. all-purpose flour
• 1 14 oz. can reduced-sodium chicken broth
• 1 cup low-fat milk
• 2 Tbsp. dry sherry (see Tip)
• 1/2 tsp. dried thyme
• 1/2 tsp. freshly ground pepper
• 2 10 oz. boxes frozen chopped broccoli, thawed, or 1 lb broccoli crowns (see Note), chopped
• 1 cup grated Parmesan cheese, divided
• 1/4 cup low-fat mayonnaise
• 2 tsp. Dijon mustard

Details

Servings 6
Adapted from eatingwell.com

Preparation

Step 1

Preheat oven to 375°F. Coat a 7-by-11-inch (2-quart) glass baking dish with cooking spray

Place chicken in a medium skillet or saucepan and add water to cover. Bring to a simmer over high heat. Cover, reduce heat to low and simmer gently until the chicken is cooked through and no longer pink in the center, 10 to 12 minutes. Drain and slice into bite-size pieces

Heat oil in a large nonstick skillet over medium-high heat. Add leek and salt and cook, stirring often, until softened but not browned, 3 to 4 minutes. Add flour; stir to coat. Add broth, milk, sherry, thyme and pepper and bring to a simmer, stirring constantly. Add broccoli; return to a simmer. Remove from heat and stir in 1/2 cup Parmesan, mayonnaise and mustard

Spread half the broccoli mixture in the prepared baking dish. Top with the chicken, then the remaining broccoli mixture. Sprinkle evenly with the remaining 1/2 cup Parmesan. Bake until bubbling, 20 to 25 minutes. Let cool for 10 minutes before serving.

Tips: To clean leeks, trim and discard green tops and white roots. Split leeks lengthwise and place in plenty of water. Swish the leeks in the water to release any sand or soil. Drain. Repeat until no grit remains.