Chicken Divan

Ever wonder what happened to some of your favorites from back in the day? This dish is one of those for me. I remember my mom and aunts used to make it all the time and now not at all. I spent some time reworking the recipe to lighten it up a bit and I didn't miss anything from the full fat version.

Serves 6

1 1/2 pounds of boneless skinless chicken breasts cut into strips
1 onion, diced
3 cups 1% milk
1/4 cup dry white wine
1 cup low fat cheddar cheese
1 cup grated parmesan
2 tbsp grainy mustard
1/3 cup flour
3 tbsp Smart Balance Margarine
1 tsp dry thyme
salt and pepper
2 pounds of fresh broccoli cut into bite sized pieces
2 tbsp olive oil

Preheat oven to 350. Spray a large baking dish with cooking spray. Place the broccoli in a large pot with 1/4 cup of water. Season with salt. Place over high heat. When the water begins to give off steam, place a lid on the pot and steam for 4 minutes. Do not over cook the broccoli as it is going into the oven and will continue to cook. Remove the lid and place in a strainer to cool. In a medium sauce pan, melt the Smart Balance. Add the onion and let cook for about 5 minutes. Add the flour and mix to incorporate with the onions. Let cook for 1 minutes. Add salt, pepper and thyme. Whisk in the milk and the wine. Let it come to a boil until thickened, stirring constantly. Turn off the heat. Add the cheddar and half of the parmesan. Whisk until melted and combined. Heat the oil in a large skillet over high heat. Season the chicken with salt and pepper. Add the chicken to the skillet in batches. Brown on both sides and place the chicken on the bottom of the baking dish. Top with the broccoli and the cheese sauce. Finish with the remainder of the parmesan. Bake for 30 minutes.