Chicken Divan

Ingredients

Chicken and Broccoli

4 chicken breasts

4-5 cups broccoli florets

1 onion

2 cloves garlic, minced

4 tbs butter (x2 – once for chicken and again for broccoli)

2 tbs olive oil (x2 – once for chicken and again for broccoli)

Bechamel Sauce

1 stick butter

1/3 cup olive oil

2/3 cup flour

1 can chicken broth

1 cup milk

Liquid leftover from sautéing chicken

3 dashes Worcestershire

1 ½ cups sour cream

3 cups cheese

Topping

4 tbs melted butter

1 ½ cups breadcrumbs

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Directions

Preheat oven to 400°.

Chicken & Broccoli

In a large skillet over medium heat, heat ½ stick of butter and oil. Add chicken pieces and sauté until cooked through.  Remove from skillet and reserve liquid.

Return skillet to medium heat and heat second batch of butter and oil.  Add onion and saute for 3 minutes (until translucent).  Add garlic and cook for 1 minute.  Add broccoli and stir to combine.  Cook until broccoli is fork tender, about 7 - 8 minutes.  Add water or chicken broth as needed to keep from drying out pan.

Bechamel Sauce

In a large saucepan over medium heat, heat the other ½ stick of butter and oil.  Sprinkle flour into hot butter and oil and whisk to combine.  Cook, whisking regularly for 4-5 minutes or until mixture darkens to a light caramel color.  Add chicken broth and milk and whisk to combine.  Thin with leftover liquid from sauteing chicken.  Bring to boil and remove from heat.  Add Worcestershire.

Add cheese to mixture and stir until thoroughly integrated.  Stir in sour cream.

Topping

Mix breadcrumbs with melted butter and toast if necessary.

Add Chicken and Broccoli to a baking dish and spread out evenly.  Cover with Sauce.  Add topping.  Put in 400° oven for 30 minutes, or until sauce is bubbling and topping is golden brown.

Serve over rice.