1 large bunch asparagus (about 1 1/4 pounds), cooked
4 tablespoons butter
3 tablespoons flour
1/2 teaspoon white pepper
1/8 teaspoon nutmeg
1/8 teaspoon cayenne pepper
1 cup milk
1/2 cup chicken broth
1/4 cup dry white wine
2 teaspoons grated lemon peel
1/8 teaspoon salt
4 boneless, skinless chicken breasts, poached
1/2 cup shredded Fontina cheese
1/3 cup shredded Parmesan cheese


Preheat oven to 375 degrees F. Arrange asparagus in bottom of an 8-inch baking dish. In medium saucepan, melt butter over medium heat. Add flour, pepper, nutmeg and cayenne and whisk until well blended. Gradually whisk in milk and broth; cook, stirring continuously, until simmering and thickened. Whisk in wine, lemon peel and salt. Pour half the sauce evenly over asparagus. Arrange chicken on sauce; sprinkle Fontina cheese over chicken. Pour remaining sauce over cheese; then top with Parmesan cheese. Bake for 20 minutes, until bubbling.
In order to cook the asparagus in the following recipe, trim ends and blanch in boiling, salted water until just tender, about 2 minutes. Plunge into ice-cold water to stop cooking process and drain.
Chicken Asparagus Divan
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