Chicken, Broccoli and Artichoke Divan
Chicken, Broccoli and Artichoke Divan
ingredients
2 cups broccoli, cut into florets
2 Tbsp. vegetable or canola oil
3 boneless, skinless chicken breasts, cut into bite-sized pieces
Salt and pepper, to taste
2 Tbsp. unsalted butter
1 medium onion, chopped
1 small celery rib, chopped
2 Tbsp. all-purpose flour
1 1/2 cups reduced sodium chicken broth
1/2 cup whole or 2% milk
1 cup coarsely grated sharp cheddar cheese, divided
1 Tbsp. Dijon mustard
1 9 oz. box frozen artichoke hearts, thawed and patted dry
Hot red pepper sauce, to taste
1/4 cup grated Parmesan cheese
method
Position oven rack in top third of oven and preheat to 375° F.
Bring a medium saucepan of lightly salted water to a boil over high heat. Add the broccoli and cook until barely tender, about 5 minutes. Drain, rinse under cold running water and drain again. Pat completely dry with paper towels.
Heat the oil in a large skilled over medium-high heat. Season the chicken with salt and pepper. Add the chicken to the skillet and cook, turning occasionally, until the chicken is lightly browned, about 6 minutes. Transfer chicken to a plate and set aside.
Add the butter to the skillet and melt it. Add the onion and celery and cook, stirring often, until softened, about 3 minutes. Sprinkle the flour and stir well. Stir in the broth and milk and bring to a boil, stirring often. Reduce heat to medium and simmer until the sauce is slightly thickener, about 5 minutes. Stir in 1/2 cup cheddar cheese and the mustard. Stir in the chicken, broccoli, and artichokes. Season the sauce with salt and hot pepper sauce. Pour into a 2-quart baking dish (oval gratin dish is nice). Sprinkle the top of the dish with the remaining 1/2 cup cheddar and the Parmesan. Bake until the cheese is melted and serve immediately.
Adapted from an Art Smith recipe
http://www.fortysomething.ca/2008/09/chicken_broccoli_and_artichoke.php