Title: Chicken Divan
Categories: Main course, Poultry
Yield: 4 Servings

2 Chicken breasts; boned and
-skin removed
1/4 lb Asparagus
1/4 lb Grated parmesan cheese
2 tb Butter
2 tb Flour
1 c Chicken broth
2 tb Dry Sherry or Madeira wines
2 Egg yolks
Salt; pepper and nutmeg, to
-taste
Flour; to coat
2 tb Butter; to cook chicken

1. Peel and cook the asparagus in salted water.

2. Divide ea breast in 2 so as to have 4 half breasts. Wash them with lemon
juice and season with salt and pepper. Let stand 1 hour.

3. Coat breasts with flour and saute them quickly in butter until golden
brown. Drain in paper towels.

4. Oil a baking dish and place chicken side by side.

5. Melt the butter in a saucepan and stir in flour 2 minutes. Add broth,
nutmeg, salt and pepper and stir until sauce thickens.

6. Stir in parmesan and wine. Cook 1 minute.

7. Stir in yolks off the heat.

8. Pour this sauce over chicken and bake until very hot.

9. Serve with white rice.

NOTES : You may add 1/4 cup cheddar to the sauce. you may use mushrooms
instead of asparagus. you may add 1/4 cup cream or half and half to the
sauce you may add mascarpone to the sauce.
Recipe by: Miriam P. Posvolsky

Posted to TNT - Prodigy's Recipe Exchange Newsletter by Leon & Miriam
Posvolsky on Dec 28, 1997