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LOCATION: Recipes >> Poultry >> Divan Chicken

Print this Recipe    Divan Chicken

1/4 c flour
4 T butter
1 c milk
pepper, dash cayenne
1/2 c grated cheese (parmesan, gruyere, or other)
2 cooked chicken breasts, sliced filet-wise
4 slices lightly toasted bread
approx 12 asparagus spears, cooked
more grated parmesan

Melt butter in a saucepan. Add flour and cook to form a roux. Add milk and
spices, cooking until thickened. Stir in cheese and set aside.
Arrange toast on a baking sheet. Lay sliced chicken on toast to cover each
piece. Place asparagus spears on top (trim to fit). Spoon sauce over each
sandwich and sprinkle with parmesan. Bake at 400 until sauce is browned and
bubbling.
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