Guest guest Posted June 16, 2006 Report Share Posted June 16, 2006 CHICKEN OR TURKEY DIVAN Yield: 6 servings Source: " Forbidden Foods Diabetic Cooking " Info: http://diabeticgourmet.com/book_archive/details/12.shtml INGREDIENTS - 1/4 cup stick margarine - 3 tablespoons all-purpose flour - 1/8 teaspoon ground white pepper - 1 (14-1/2 ounce) can fat-free, reduced-sodium chicken broth - 1/2 cup fat-free (skim) milk - 2 tablespoon dry white wine - 1 (1 pound) bag frozen broccoli spears or cuts, thawed - 1-1/2 cups cooked, skinless, boneless chicken breast, cubed (18 ounces precooked) - 2 tablespoons grated Parmesan cheese DIRECTIONS Preheat the oven to 350 degrees F. Spray an 8x8-inch square pan with nonstick cooking spray. In a medium skillet, melt the margarine. Add the flour and pepper and stir until smooth. Cook, stirring as needed, until thickened, about 1 minute. Add the broth and cook, stirring constantly, until the mixture thickens and bubbles, 3-4 minutes. Add the milk and wine; reduce the heat to low. Spread the broccoli evenly in the baking pan. Scatter the chicken over the broccoli, then cover evenly with the sauce. Top evenly with the cheese. Bake until lightly browned, 20-25 minutes. Nutritional Information Per Serving (1/6 of recipe): Calories: 269, Fat: 12 g, Cholesterol: 75 mg, Sodium: 360 mg, Carbohydrate: 8 g, Dietary Fiber: 2 g, Sugars: 3 g, Protein: 32 g Diabetic Exchanges: 1/2 Carbohydrate, 4 Lean Meat RECIPE FROM THE ARCHIVE: Artichoke Dip http://diabeticgourmet.com/recipes/html/69.shtml friends are quiet angels who lift us to our feet, when our wings have forgotten how to fly Quote Link to comment Share on other sites More sharing options...
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