Chicken Divan Tonight, Chicken Tetrazzini Next Week Recipe

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Chicken Divan Tonight, Chicken Tetrazzini Next Week
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  1. Bring 1 quart chicken stock to a boil in a wide, deep skillet with lid.
  2. Add chicken breasts. Return broth to a boil.
  3. Reduce heat to medium low, cover, and poach the chicken 8 minutes.
  4. Remove the chicken from the pot and set aside.
  5. Reserve the broth for the sauce.
  6. In a skillet, saute shallots in oil and butter for 2 minutes.
  7. Sprinkle in 3 tablespoons flour and cook 1 minute.
  8. Whisk in 1 cup wine and reduce by half, 1 minute.
  9. Ladle in chicken broth, whisking sauce as you do.
  10. Stir in 1/2 cup heavy cream. Season sauce with nutmeg, salt, and pepper. Bring to a bubble and reduce heat to low.
  11. Slice the chicken into 1/2-inch strips and add to the pan. Coat chicken in sauce.
  12. At this stage, in order to have enough for 2 meals, remove half of the chicken in sauce and transfer to a container with a tight fitting lid.
  13. Cool the chicken, cover, and freeze for the tetrazzini, recipe follows.
  14. To assemble Divine Divan:.
  15. Simmer broccoli spears in 1-inch water, covered, for 5 minutes. Drain and transfer to a 9 by 13-inch baking dish. Top with half the grated Gruyere and half of the base chicken recipe. Top chicken with remaining Gruyere and brown until bubbling and golden under preheated broiler, about 2 minutes. Serve with dressed salad greens and bread.
  16. To assemble tetrazzini: reheat defrosted base chicken recipe in microwave oven. Melt 2 tablespoons butter in a small pan. Saute mushrooms 5 minutes, until tender. Toss drained hot egg noodles with chicken and mushrooms. Transfer mixture to a baking dish and top with bread crumbs, cheese, and almonds. Brown under preheated broiler until topping is even golden brown. Place pan 6 inches from heat source. Topping will brown in 2 to 3 minutes.
  17. Serve with salad and bread. Place greens in a bowl. Using a vegetable peeler, peel strips of zucchini or cucumber into the salad bowl. Repeat with carrot. The vegetables will look like party streamers. Finely chop pepper, scallions, and fresh herbs to make colorful confetti. Sprinkle chopped vegetables into bowl. Toss salad at the table with oil, vinegar, salt, and pepper, to your taste. Serve with bread and butter.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 1585.58 Kcal (6639 kJ)
Calories from fat 739.06 Kcal
% Daily Value*
Total Fat 82.12g 126%
Cholesterol 428.88mg 143%
Sodium 2438.77mg 102%
Potassium 2705.65mg 58%
Total Carbs 73.47g 24%
Sugars 15.94g 64%
Dietary Fiber 13.26g 53%
Protein 139.42g 279%
Vitamin C 131.3mg 219%
Vitamin A 0.7mg 22%
Iron 16.4mg 91%
Calcium 895mg 89%
Amount Per 100 g
Calories 122.25 Kcal (512 kJ)
Calories from fat 56.98 Kcal
% Daily Value*
Total Fat 6.33g 126%
Cholesterol 33.07mg 143%
Sodium 188.03mg 102%
Potassium 208.61mg 58%
Total Carbs 5.66g 24%
Sugars 1.23g 64%
Dietary Fiber 1.02g 53%
Protein 10.75g 279%
Vitamin C 10.1mg 219%
Vitamin A 0.1mg 22%
Iron 1.3mg 91%
Calcium 69mg 89%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 37.8
  • 41

Good Points

  • saturated fat free

Bad Points

  • High in Sodium,
  • High in Total Fat

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