Title: Chicken a la Divan
Categories: Poultry
Yield: 6 Servings
| 3 | c | COOKED BROCCOLI SPEARS * |
| 1 1/2 | lb | COOKED CHICKEN BREAST ** |
| 1/4 | ts | ROSEMARY |
| 1/4 | ts | CURRY POWDER |
| 3 | tb | MARGARINE |
| 3 | tb | ALL PURPOSE FLOUR |
| 1 1/2 | c | SKIM MILK |
| 6 | tb | EGG BEATERS EGG SUBSTITUE |
| 1 | | CLOVE GARLIC |
| 1 | tb | LEMON JUICE |
| 1 | ts | PAPRIKA |
* USE FRESH BROCCOLI OR 2 (10 oz. pkg) FROZEN BROCCOLI. ** USE CHICKEN
BREASTS, SLICED, SKINLESS, AND BONELESS. *
~---------------------------------------------------------- * HEAT OVEN TO
350 DEG F. IN THE BOTTOM OF A SHALLOW BAKING DISH, ARRANGE THE BROCCOLI IN
A SINGLE LAYER. PLACE CHICKEN SLICES OVER BROCCOLI, SPRINKLE WITH ROSEMARY
AND CURRY POWDER. COVER AND BAKE FOR 20 MINUTES. IN A SAUCE PAN MELT
MARGARINE. BLEND IN FLOUR. COOK OVER LOW HEAT, STIRRING, UNTIL SMOOTH AND
BUBBLY. REMOVE FROM HEAT AND GRADUALLY STIR IN MILK. RETURN TO HEAT AND
BRING TO A BOIL, STIRRING CONSTANTLY. GRADUALLY BLEND ABOUT HALF THE HOT
MIXTURE WITH THE EGG BEATERS, THEN COMBINE THE REMAINING MIXTRURE. STIR IN
GARLIC AND LEMON JUICE. SPOON SAUCE OVER CHICKEN AND BROCCOLI. SPRINKLE
LIGHTLY WITH PAPRIKA AND SERVE.