Chicken Divan

Here is a chicken+broccoli+cheese recipe we love (I mean, who doesn't love broccoli, chicken, and cheese?!), inspired by my mother-in-law's delicious recipe and relying heavily on the "lightened up" version from SkinnyTaste.com.

Ingredients:

• 2 large heads broccoli, chopped
• 1 pound boneless skinless chicken breasts 
• salt and pepper (other seasonings if desired - we use Mortin's Nature's Seasons in place of S&P, and a pinch of paprika)
• 1 tbsp butter
• 2 tsp extra virgin olive oil
• 2 cloves garlic, crushed
• 2 tbsp minced onion
• 4 tbsp all-purpose flour
• 1 cup low-sodium chicken broth
• 1 cup fat-free milk
• 2 oz dry white wine
• 4 oz shredded swiss
• 4 oz shredded sharp cheddar
• 1/4 cup grated parmesan cheese
• 1/4 cup seasoned whole wheat breadcrumbs
• cooking spray

Directions:

1. Preheat oven to 350°. Grease a 9 x 13 inch baking dish with cooking spray.
2. Bring a large pot of water to a boil. Add the broccoli and blanch for 3 minutes. Rinse with cold water. Drain well and set aside.
3. Slice chicken into strips about 1 inch thick. Season with salt and pepper (and other seasonings of choice). In a large skillet or grill pan, sauté chicken strips on medium-low heat on both sides until browned, and just about cooked through. 
4. In a saucepan, melt the butter and then add the oil, garlic, and onion; cook until soft. 
5. Sprinkle in the flour and whisk until smooth. 
6. Stir in broth, milk, and wine; bring to a boil. Remove from heat and stir in half of the swiss and cheddar cheeses. Season to taste with salt and pepper.
7. Arrange the broccoli and chicken in the casserole dish and top with sauce.
   
8. Sprinkle on the remaining swiss and cheddar cheeses and the grated parmesan; top with breadcrumbs. Top with a little cooking spray.
   
9. Bake 30 minutes or until bubbly; serve hot.