Chicken Divan Tonight Chicken Tetrazzini Next Week

Description

This is from rachael ray. She made this an show called double duty. Don't let the long list fool you this is very easy. You can eat that night and freeze the other half for later.

Ingredients

• Chicken Stock
• Boneless Skinless Chicken Breasts
• Shallots
• Extra Virgin Olive Oil
• Butter
• Flour
• Dry White Wine
• Heavy Cream
• Ground Nutmeg
• Salt And Pepper
• Broccoli Stem
• Gruyere
• Mushrooms
• Wide Egg Noodles
• Breadcrumbs
• Parmigiano
• Slivered Almonds
• Baby Greens
• White Wine Vinegar
• Bread
• Zucchini
• Carrot
• Red Bell Pepper
• Scallions
• Fresh Herbs
• Red Wine Vinegar

Instructions

1. Bring 1 quart chicken stock to a boil in a wide, deep skillet with lid
2. Add chicken breasts
3. Return broth to a boil
4. Reduce heat to medium low, cover, and poach the chicken 8 minutes
5. Remove the chicken from the pot and set aside
6. Reserve the broth for the sauce
7. In a skillet, saute shallots in oil and butter for 2 minutes
8. Sprinkle in 3 tablespoons flour and cook 1 minute
9. Whisk in 1 cup wine and reduce by half, 1 minute
10. Ladle in chicken broth, whisking sauce as you do
11. Stir in 1 / 2 cup heavy cream
12. Season sauce with nutmeg, salt, and pepper
13. Bring to a bubble and reduce heat to low
14. Slice the chicken into 1 / 2-inch strips and add to the pan
15. Coat chicken in sauce
16. At this stage, in order to have enough for 2 meals, remove half of the chicken in sauce and transfer to a container with a tight fitting lid
17. Cool the chicken, cover, and freeze for the tetrazzini, recipe follows
18. To assemble divine divan:
19. Simmer broccoli spears in 1-inch water, covered, for 5 minutes
20. Drain and transfer to a 9 by 13-inch baking dish
21. Top with half the grated gruyere and half of the base chicken recipe
22. Top chicken with remaining gruyere and brown until bubbling and golden under preheated broiler, about 2 minutes
23. Serve with dressed salad greens and bread
24. To assemble tetrazzini: reheat defrosted base chicken recipe in microwave oven
25. Melt 2 tablespoons butter in a small pan
26. Saute mushrooms 5 minutes, until tender
27. Toss drained hot egg noodles with chicken and mushrooms
28. Transfer mixture to a baking dish and top with bread crumbs, cheese, and almonds
29. Brown under preheated broiler until topping is even golden brown
30. Place pan 6 inches from heat source
31. Topping will brown in 2 to 3 minutes
32. Serve with salad and bread
33. Place greens in a bowl
34. Using a vegetable peeler, peel strips of zucchini or cucumber into the salad bowl
35. Repeat with carrot
36. The vegetables will look like party streamers
37. Finely chop pepper, scallions, and fresh herbs to make colorful confetti
38. Sprinkle chopped vegetables into bowl
39. Toss salad at the table with oil, vinegar, salt, and pepper, to your taste
40. Serve with bread and butter