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Source: America's Favorite Food Associations

Chicken Asparagus Divan
Serve this delicious dish with pilaf.
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Serves: 4
Prep Time: 10 minutes
Cook Time: 22 minutes
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4 chicken breasts, boneless, skinless, halves, poached
4 tablespoons butter
3 tablespoons flour
1 large bunch (about 1 1/4 pound) asparagus
1 cup milk
1/2 cup chicken broth
1/2 teaspoon white pepper
1/2 cup Fontina cheese, shredded
1/3 cup Parmesan cheese, shredded
1/4 cup dry white wine
1/8 teaspoon nutmeg
1/8 teaspoon cayenne pepper
1/8 teaspoon salt
2 teaspoons lemon zest, grated

Preheat oven to 375 degrees.

Trim ends off asparagus. Blanch in boiling, salted water until just tender, about 2 minutes. Drain and arrange in bottom of an 8-inch baking dish.

In medium saucepan over medium heat, melt butter. Add flour, pepper, nutmeg and cayenne pepper and whisk until well blended. Gradually whisk in milk and broth; cook, stirring continuously, until simmering and thickened. Whisk in wine, lemon zest and salt.

Pour half the sauce evenly over asparagus. Arrange chicken on sauce; sprinkle Fontina cheese over chicken. Pour remaining sauce over cheese; then top with Parmesan cheese.

Bake for 20 minutes, until bubbling. Serve hot.

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