Chicken Divan Tonight, Chicken Tetrazzini Next Week (Rachael Ray) Recipe

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Chicken Divan Tonight, Chicken Tetrazzini Next Week (Rachael Ray)
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Ingredients
33
Count
Nutrition
1430
Calories
Total time
29
Minutes
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Ingredients:

Directions:

  1. Bring 1 quart chicken stock to a boil in a wide, deep skillet with lid. Add chicken breasts. Return broth to a boil. Reduce heat to medium low, cover, and poach the chicken 8 minutes. Remove the chicken from the pot and set aside. Reserve the broth for the sauce.
  2. In a skillet, saute shallots in oil and butter for 2 minutes. Sprinkle in 3 tablespoons flour and cook 1 minute. Whisk in 1 cup wine and reduce by half, 1 minute. Ladle in chicken broth, whisking sauce as you do. Stir in 1/2 cup heavy cream. Season sauce with nutmeg, salt, and pepper. Bring to a bubble and reduce heat to low.
  3. Slice the chicken into 1/2-inch strips and add to the pan. Coat chicken in sauce. 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. Cool the chicken, cover, and freeze for the tetrazzini, recipe follows.
  4. To assemble Divine Divan: 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.
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  8. 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.
  9. 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 1430.47 Kcal (5989 kJ)
Calories from fat 619.82 Kcal
% Daily Value*
Total Fat 68.87g 106%
Cholesterol 417.93mg 139%
Sodium 2421.95mg 101%
Potassium 2533.39mg 54%
Total Carbs 65.22g 22%
Sugars 15.09g 60%
Dietary Fiber 9.61g 38%
Protein 134.77g 270%
Vitamin C 101.3mg 169%
Vitamin A 0.5mg 17%
Iron 10.7mg 60%
Calcium 781.9mg 78%
Amount Per 100 g
Calories 115.38 Kcal (483 kJ)
Calories from fat 49.99 Kcal
% Daily Value*
Total Fat 5.55g 106%
Cholesterol 33.71mg 139%
Sodium 195.35mg 101%
Potassium 204.34mg 54%
Total Carbs 5.26g 22%
Sugars 1.22g 60%
Dietary Fiber 0.78g 38%
Protein 10.87g 270%
Vitamin C 8.2mg 169%
Iron 0.9mg 60%
Calcium 63.1mg 78%

* 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.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 33.5
    Points
  • 36
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium,
  • High in Total Fat

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