Deluxe, Divine Chicken Divan
This recipe creates a sophisticated yet easy Chicken Divan. Pan-seared chicken cutlets are served atop fragrant lemon-thyme rice and vibrant steamed asparagus, all generously draped in a creamy Dijon-tarragon mushroom sauce. Finished with toasted almonds, it's a flavorful, complete meal perfect for a weeknight dinner that feels gourmet.
Equipment
- 2 Skillets One small for almonds, one large for chicken and sauce
- 2 Pots One medium with a lid for rice, one shallow for asparagus
- 1 Whisk Essential for smooth sauce
- 1 Platter For holding cooked chicken and asparagus
- 1 Aluminum Foil To keep chicken warm
Ingredients
Main
- 1/3 cup sliced almonds a couple of handfuls
- 1 quart chicken stock
- 1 lemon zested
- 2 to 3 sprigs fresh thyme
- 4 tablespoons butter divided
- 1 1/2 cups white rice
- 1 1/2 to 1 3/4 pounds chicken breast cutlets 8 cutlets
- Salt and pepper
- 1 teaspoon poultry seasoning 1/3 palm full
- 2 tablespoons plus about 1/2 cup all-purpose flour divided
- 2 tablespoons extra-virgin olive oil 2 turns of pan
- 1 1/3 pounds a large bunch, asparagus spears, trimmed of tough ends
- 6 or 7 large button mushrooms sliced
- 1/3 cup half-and-half
- 1 rounded tablespoon Dijon mustard
- 2 tablespoons a couple sprigs, fresh tarragon, leaves chopped
- 2 scallions chopped
Instructions
- Toast almonds in a small skillet until golden. Set aside.
- Bring 2 3/4 cups chicken stock, the zest of 1 lemon, thyme sprigs and a tablespoon of butter to a boil in a medium pot with a tight fitting lid. Add rice to water, stir. Return the water to a boil then reduce heat to simmer and cove the pot. Cook 18 minutes or until tender, remove from heat. Remove the thyme sprigs, the leaves will have fallen off in the rice.
- While the rice cooks, season chicken with salt, pepper and poultry seasoning. Dredge chicken in about half cup of flour then discard the rest. Heat a large skillet over medium to medium-high heat. Add 2 tablespoons extra-virgin olive oil, 2 turns of the pan, and 1 tablespoon butter to the large skillet. To the hot butter and oil, add the cutlets and cook 3 to 4 minutes on each side. Remove the meat to a large platter and cover with foil to keep warm.
- Bring an inch or 2 of water to a simmer in a shallow pan and season with salt. Add asparagus and cook 4 minutes until just tender but green. Remove and add to chicken platter to keep warm.
- Return chicken skillet to the heat and add 2 tablespoons butter. Melt butter, add the mushrooms and saute for a couple of minutes. Whisk in 2 rounded tablespoons flour. Cook the flour 1 minute then whisk in 1/3 cup white wine, a couple of glugs. Cook off wine, 30 seconds, then whisk in 1 1/4 cups of chicken stock (remainder of the quart) then the half-and-half. When sauce bubbles, stir in mustard and tarragon and let sauce simmer and thicken 2 to 3 minutes.
- Stir scallions into rice and fluff with fork. Make a bed of rice on each dinner plate. Top with a serving of steamed asparagus then 2 cutlets of chicken. Cover the chicken with the tarragon sauce, allowing the gravy to spill over edges into asparagus and rice. Sprinkle the plates with toasted nuts. Wow! Can you believe you made this?
Notes
For the chicken, ensure cutlets are uniformly thin for even cooking; don't overcrowd the pan to achieve a golden crust, then tent with foil to rest and retain juiciness. When making the rice, resist the urge to peek or stir during simmering to ensure fluffy grains. The asparagus should be vibrant green and tender-crisp; avoid overcooking. For the sauce, cook your flour roux thoroughly to eliminate any raw taste, and whisk constantly when adding liquids to prevent lumps. A dry white wine, if allowed, enhances the sauce's complexity beautifully. The toasted almonds are essential for textural contrast and visual appeal.