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Chicken Divan

Heart.Foods's picture
Ingredients
  Low sodium corn oil margarine 2 Tablespoon
  Flour 2 Tablespoon
  Low sodium chicken bouillon 1 1⁄2 Cup (24 tbs)
  Sliced fresh mushrooms 1⁄3 Cup (5.33 tbs)
  White wine 2 Tablespoon
  Pepper 1⁄4 Teaspoon
  Frozen asparagus spears 10 Ounce, thawed (1 Package)
  Chicken breast halves 4 , skin and fat removed, cooked and boned
  Chopped fresh parsley 1 Tablespoon
  Fine dry low sodium bread crumbs 2 Tablespoon
Directions

1. Preheat oven to 375°F.
2. Melt the margarine in a small saucepan. Stir in flour and cook 1 minute.
3. Add chicken bouillon and cook until thickened.
4. Add mushrooms, wine, and pepper.
5. Place asparagus spears in a shallow baking dish or four individual casseroles. Add chicken and top with sauce. Sprinkle with parsley and bread crumbs.
6. Bake 20 minutes.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
French
Course: 
Main Dish
Method: 
Baked
Ingredient: 
Chicken

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