Name: Chicken Divan
Ingredients: 2 Chicken breasts; boned and skin removed; 1/4 lb Asparagus; 1/4 lb Grated parmesan cheese; 2 tb Butter; 2 tb Flour; 1 c Chicken broth; 2 tb Dry Sherry or Madeira wines; 2 Egg yolks; Salt; pepper and nutmeg, to taste; Flour; to coat; 2 tb Butter; to cook chicken

When ye murmur and repine under cross and afflictive dispensations, this is a presuming to instruct God how to deal with you, and to reprove Him as if He were in the wrong. Yea, there is a kind of implicit blasphemy in it, as if you had more wisdom and justice to dispose of your lot, and to carve out your own portion in the world. This is upon the matter the language of such a disposition, Had I been on God’s counsel, I had ordered this matter better; things had not been with me as now they are. O presume not to correct the infinite wisdom of God, seeing He has decreed all things most wisely and judiciously.

Thomas Boston

CATEGORY	CUISINE	TAG	YIELD
Meats, Dairy, Eggs		Main course, Poultry	4	Servings

INGREDIENTS

2		Chicken breasts; boned and skin removed
1/4	lb	Asparagus
1/4	lb	Grated parmesan cheese
2	tb	Butter
2	tb	Flour
1	c	Chicken broth
2	tb	Dry Sherry or Madeira wines
2		Egg yolks
		Salt; pepper and nutmeg, to taste
		Flour; to coat
2	tb	Butter; to cook chicken

INSTRUCTIONS

1. Peel and cook the asparagus in salted water.
2. Divide ea breast in 2 so as to have 4 half breasts. Wash them with lemon
juice and season with salt and pepper. Let stand 1 hour.
3. Coat breasts with flour and saute them quickly in butter until golden
brown. Drain in paper towels.
4. Oil a baking dish and place chicken side by side.
5. Melt the butter in a saucepan and stir in flour 2 minutes. Add broth,
nutmeg, salt and pepper and stir until sauce thickens.
6. Stir in parmesan and wine. Cook 1 minute.
7. Stir in yolks off the heat.
8. Pour this sauce over chicken and bake until very hot.
9. Serve with white rice.
NOTES : You may add 1/4 cup cheddar to the sauce. you may use mushrooms
instead of asparagus. you may add 1/4 cup cream or half and half to the
sauce you may add mascarpone to the sauce.
Recipe by: Miriam P. Posvolsky
Posted to TNT - Prodigy's Recipe Exchange Newsletter  by Leon & Miriam
Posvolsky <miriamp@pobox.com> on Dec 28, 1997

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