Chicken Divan

Source: Adapted from Rachael Ray

Why I Like It: It’s a 30-minute meal of course, and as with all Oven Light recipes, it’s quick and yum-O!

Ingredients:
2 cups chicken stock
4 chicken breasts
2 medium shallots, chopped
1 tablespoon olive oil
1 tablespoon butter
1 1/2 tablespoon flour
1/2 cup wine
1/2 cup heavy cream
salt and pepper, to taste
1 pound fresh broccoli spears
2 cups grated gruyere cheese

Directions:
Bring stock to a boil in a deep wide skillet with a lid. Add chicken and return to a boil. Cover and poach for 8 minutes. Reserve the broth for the sauce.

Saute shallots in oil and butter for 2 minutes. Sprinkle in flour and cook 1 minute. Whisk in wine and reduce by half, about 1 minute. Whisk in chicken stock. Stir in cream and season with salt and pepper. Bring to a bubble and reduce to low.

Slice chicken in strips and add to pan. Place broccoli in 1 inch of water, cover, and simmer for 5 minutes. Drain and transfer to a shallow baking dish. Layer 1/2 the cheese and 1/2 the chicken sauce. Repeat layers ending with cheese. Broil under preheated boiler for 2 minutes until bubbly and golden.