OVEN–-BAKED CHICKEN DIVAN

Preparation time 20 mins Cooking time 50 mins Serves 4-6

1 head broccoli, cut into florets 3 chicken breast fillets, diced

˜/™ cup plain flour

Sea-salt flakes and freshly ground

black pepper, to season 125g unsalted bu›er

1 Tbsp extra virgin olive oil

1 brown onion, very finely diced 4 cups sliced mushrooms

1 tsp ground nutmeg

3 cups milk

3 cups grated vintage cheddar 2 tsp Dijon mustard

2 tsp Worcestershire sauce

1 cup sour cream

1’/” cups multigrain breadcrumbs Flat-leaf parsley, leaves picked,

to garnish

Mixed salad, to serve

STEP 1 Preheat oven to 200°C fan-forced (220°C conventional). Steam broccoli until just tender, then refresh in cold water and set aside. Toss chicken in “/” of the flour, then season generously.

STEP 2 Put “/” of the bu†er and oil in a large frying pan over medium heat and fry chicken in batches until browned. Put in a bowl with drained broccoli.

STEP 3 Heat remaining bu†er in a saucepan on medium. Fry onion, mushroom and nutmeg until well so—ened. Add remaining flour and cook until thickened, then whisk in milk and simmer gently. Fold in 2 cups of the cheese, mustard, Worcestershire sauce and sour cream. Season with salt, add to chicken and mix to combine.

STEP 4 Spoon into a 2.5L baking dish, then top with a mixture of remaining cheese and breadcrumbs. Bake for 25 minutes, until deep golden. Garnish with parsley and serve with salad.