Chicken Divan Recipe
Ingredients
| 2 tablespoons low-sodium corn oil margarine | ||
| Flour | 2 Tablespoon | |
| 1 1/2 cups low-sodium chicken bouillon | ||
| Mushrooms | 1/3 Cup (16 tbs), sliced | |
| White wine | 2 Tablespoon | |
| Pepper | 1/4 Teaspoon | |
| Asparagus spears package | 1 , frozen | |
| 4 chicken breast halves, skin and fat removed, cooked and boned | ||
| Parsley | 1 Tablespoon, chopped | |
| 2 tablespoons fine, dry low-sodium bread crumbs | ||
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.
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.
Chef
