This recipe has been around forever and often gets forgotten as new and exciting recipes come along.  But it is still one of the most delicious main course dinners I’ve encountered.   I took a basic recipe from an old cook book and made a few adjustments to make it low carb.  Hope you will give it a try soon.

Classic Chicken Divan

3 cups cooked fresh Broccoli spears
1 1/2 lbs sliced cooked chicken
3 tablespoons Butter
3 tablespoons Low Carb Flour*
1 cup Heavy Cream
1/2 cup Water
2 large Eggs, beaten
2 tablespoons cooking Sherry
Paprika

* I use CarbQuick for my flour.  Using 2 tablespoons of regular flour will add 100 calories and .3 g net carbs to each serving, so not a big issue.

Preheat oven to 350 degrees.

Arrange broccoli in the bottom of a 2 quart shallow baking dish or 6 individual baking dishes. Place chicken slices over the broccoli and cover with foil. Bake for 20 minutes until hot.

Melt butter in a saucepan over low heat, then blend in flour. Cook and stir until smooth and bubbly, then remove from heat. Mix the cream and water together and gradually stir into the flour mixture. Return it to heat and bring to a boil. Gradually blend half the hot cream sauce into beaten eggs, then gradually add the mixture back to the hot sauce mixture. Stir in the sherry.

Arrange the broccoli and chicken on serving plates if they are in the baking dish. If in individual dishes, serve in the dish. Spoon sauce over the chicken and broccoli and sprinkle on a little paprika for color.

Makes 6 servings.

Nutrition Info per serving
Calories: 278 Fat: 24.4 g Net Carbs: 5.2 g Protein: 7.3 g