6 slices of chicken breast
Grinded Parmesan or Manchego cheese
12 flowers of Broccoli
For the thick sauce:
½ cup of Cream
4 cups of milk
Dehydrated potato flakes (instead of all purpose
flour) You can also boil 8 potatoes and make a purée with them, the cream and
the milk as Julienne did.
2 Tablespoons of butter
Salt and pepper
1 medium size oven casserole
1 medium size deep boiling pot
1 wooden spoon for stirring
Boil the Broccoli for 3-4 minutes in a pot of salty
water, drain, rinse and let it cool down. Chop it: in tiny little pieces like
my aunt did for me or the size you prefer.
Season the chicken breasts with a pinch of salt and
Preheat the oven 275ºF
The thick sauce:
You can choose between: going through the process of
boiling potatoes and smash them later or using the 21st Century way
of the dehydrated potato flakes. We’ll go for the last one.
In a pot, put the butter and the milk and season with
a pinch of salt. Right when it stars to boil put it away from the heat. Be
aware that if you leave the milk unattended it may end running over the pot and
all over your stove. So stay tuned.
Once you have it away from the heat, drop the flakes little
by little in the milk and keep stirring and adding flakes until it has the consistence
of a thick purée, not as thick as the mashed potatoes because you will need to
work with it.
Add the cream
Drop in ¼ of your parmesan cheese, the broccoli and
mix it all.
Now, bring the oven casserole and lay half the
purée-mix in the bottom.
Display the chicken breasts over this first layer and drop the rest of the
purée over them. Put more cheese on top and put the casserole in the oven for
15-20 minutes, then broil until the cheese turns into a golden brown color.
We like to use arugula (rocket green leaves) as a side. It brings soft deccoration to the dish and combines just great with this chicken divan recipe.