Recipe: Chicken Divan

Credit for this recipe goes to Parade magazine (August 5, 2012) issue. If you're looking for an even quicker and easier version, check out Chef Jeff's recipe here.
  
Chicken Divan
2 whole boneless, skinless chicken bBrreasts (about a 1 1/2 lb total), cooked and sliced thin
1 large bunch of broccoli, trimmed and cut into 4-inch long spears
1/2 cup freshly grated Parmesan cheese
1/2 stick unsalted butter, diced
5 tbsp all-purpose flour
2 cups chicken broth
1/2 cup heavy cream
3 tbsp medium-dry sherry*
fresh lemon juice
1/2 tsp salt
1/4 tsp pepper
 
* A dry white wine can be substituted for sherry, or check out these great subbing tips. You can also pick up an affordable bottle of cooking sherry at Trader Joe's.
 
Serves 6 and nutrition per serving is as follows: 370 calories, 13g carbs, 32g protein, 20g fat, 120mg cholesterol, 560mg sodium, 3g fiber

1. Cook the chicken as you like it - bake it, grill it, etc. Then cook the broccoli in a large saucepan of boiling, salted water for 6 to 8 minutes or until tender. Drain and set aside covered.
 
2. In another saucepan, melt the butter over low heat. Add flour and cook, stirring for 3 minutes. Add chicken broth and bring to a boil. Cook on low, stirring for 10 minutes or until thick.
 
3. In a mixing bowl, beat cream with an electric mixer until stiff peaks form, then add to the flour mixture. Next add the sherry and lemon juice to taste. Season with salt and pepper.
 
4. Arrange broccoli on a flameproof platter, a 2-quart gratin dish, or another shallow casserole dish. Top with half the sauce. Then stir 1/4 cup Parmesan into the other half of the sauce. Arrange chicken on broccoli and pour the remaining sauce over the top. Sprinkle with the remaining 1/4 cup of Parmesan.
 
5. Broil about 6 inches from heat for 1 minute or until sauce is golden and bubbling.
 
I really like this recipe because it's lower-carb and easy to create a high fat version for CFers and a low fat version for the rest of the family. This would involve just making two separate sauces - one with regular sodium chicken broth and cream for the CFer and one with low-sodium chicken broth and low fat milk for the rest of the family. Serve with whole wheat pasta or brown rice for a heartier meal.

No Boston Market Why!

Was disappointed to read this article in today’s USA Today about Boston Market planning to lower sodium in their menu offerings. Am I the only CF mother that gets anxious reading stories about making food healthier? From a proposed junk food tax to healthier school lunches, I’ve become paranoid that when Lil Guy is older, he’s going to be overtaxed for his nutritional needs and labeled as the kid with the “special lunch” at school.

Don’t get me wrong, understandably the vast majority of the U.S. population is facing an obesity epidemic while just 30,000 CFers are trying to maintain a good weight. Just another example of some of the paradoxes CF patients face in their daily lives.

Anyway...

Boston Market is still an excellent place for CFers with lots of calories, fat and sodium in their meals, especially their kids meals. Check out their easy-to-use

nutrition page.

Go with:

• Fried chicken; the dark meat in particular packs a lot of fat and calories
• Meatloaf
• Creamed spinach or squash casserole
• Salad options – most are high-fat, high sodium

Stay away from:

• Chicken pot pies, they are high in fat and sodium but also pack a lot of carbs
• Sweet potato casserole, with almost 90 g of carbs. Not every CFer may agree with our decision to shun carbs but even I think that is a lot for a side dish.
• Watch the sandwiches too, some of them seem carb-heavy.

All is not lost – was very happy to see this quote from Chief Brand Officer Sara Bittorf at the end of the article:  “We don’t want it to be misconstrued that Boston Market is becoming a healthy fast-casual chain. We’re never going to have the healthiest mac and cheese on the block.”

Thank goodness for that!