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Prep time
5 minutes
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Cook time
25 minutes
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Serves
4
Author Notes
When I moved here from Georgia (Eastern Europe) 10 years ago, chicken divan was the first dish my husband made for us and my daughters loved it. I liked it too. I didn't know much about American food then. Chicken divan was a welcome home dish and found its place in my heart. That's why I picked it for the contest. Since then many years passed, I learned about American food and not just that, became a personal chef, cooking instructor and a recipe developer, but I still ask my husband to make it for us once in a while and he's happy to cook. I tweaked and lightened the original version a little bit adding lemon zest and juice, capers and mint. I also used boneless, skinless chicken thighs instead of breast as they are more flavorful to me. I also baked in individual ramekins which is much nicer that one big casserole. —Madona Giorgadze
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Ingredients
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4
boneless and skinless chicken thighs
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1 pound
broccoli
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1
can of mushroom cream soup
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1
lemon zest and juice
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1 tablespoon
capers
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1 cup
water
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2 tablespoons
mint
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2 tablespoons
grated parmesan
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2 tablespoons
panko bread crumbs
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salt, freshly ground black pepper, to taste
Directions
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Preheat the oven to 375.
Cut the thighs into bite size pieces. Heat the non stick skillet and place them. No need for oil or butter as they have enough fat to melt. Season with salt and pepper and let them cook for about 4-5 minutes.
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While the chicken is cooking, cut the broccoli into small florets (bite size is good). Add them to the chicken and cook for a minute or two to just lightly cook.
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Add cream of mushroom, water, capers, lemon zest and juice, mint, mix well and move to the ramekins (enough for four small ones)
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Sprinkle the cheese and bread crumbs over, lightly spray non stick spray and place them into the oven for about 20 minutes until the top is golden and crispy. Garnish with fresh mint or make simple mint oil blending mint, lemon juice, zest and olive oil together. It'll make the dish bright and delicious.
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