Dinner

Chicken Divan with Asparagus, Mushrooms and Rice is for Dinner.

Chicken Divan with Asparagus, Mushrooms and Rice takes 15 minutes to prepare.

Chicken Divan with Asparagus, Mushrooms and Rice takes 20 minutes to cook.

Chicken Divan with Asparagus, Mushrooms and Rice makes 3 servings.

The ingredients for Chicken Divan with Asparagus, Mushrooms and Rice are:

1 quart chicken broth, divided
1 lemon, zested
? teaspoon ground thyme
2 1/2 tablespoons butter, divided
1 1/2 cups brown rice
12 oz. chicken breast tenderloins
Salt and pepper
1/2 teaspoon poultry seasoning
2 tablespoons plus about 1/2 cup all-purpose flour, divided
2 teaspoons extra-virgin olive oil
1 pound asparagus spears, trimmed of tough ends
7 large button mushrooms, sliced
1/3 cup fat free milk
? teaspoon dried tarragon or basil

Here is how you make Chicken Divan with Asparagus, Mushrooms and Rice:

Place 2 1/2 cups chicken broth, the zest of 1 lemon, thyme and a tablespoon of butter in bowl of rice cooker. Add rice to broth, stir. Cook according to manufacturer?s directions. Season the chicken with salt, pepper and poultry seasoning. Dredge chicken in about half cup of flour then discard the rest. Heat a large non stick skillet over medium to medium-high heat. Add 2 teaspoons extra-virgin olive oil and 2 teaspoons 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. Do not crowd chicken in pan, cooking in two batches may be necessary.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 large skillet to the heat and add 1 tablespoon butter. Melt butter, add the mushrooms and saut? for a couple of minutes. Whisk in 2 rounded tablespoons flour. Cook the flour 1 minute then whisk in 1/3 cup white wine. Cook off wine, 30 seconds, then whisk in 1 1/4 cups of chicken stock and milk. When sauce bubbles, stir in tarragon and let sauce simmer and thicken 4 to 5 minutes. Make a bed of rice on each dinner plate. Top with a serving of steamed asparagus then equal portion of chicken. Cover the chicken with the mushroom sauce, allowing it to spill over edges into asparagus and rice. Number of Servings: 3Recipe submitted by SparkPeople user IFGODBEFORUS.

The nutritional information for Chicken Divan with Asparagus, Mushrooms and Rice is:

• Servings Per Recipe: 3
• Amount Per Serving
• Calories: 576.7

• Total Fat: 16.1 g
• Cholesterol: 94.6 mg
• Sodium: 1,056.4 mg
• Total Carbs: 66.2 g
• Dietary Fiber: 6.6 g
• Protein: 37.7 g