Grant fires up his kitchen with his English Mother cooking a chicken divan recipe she made for him when they used to live in Wimbledon. Grant then shows off his own culinary skills preparing a steak au poivre with scalloped potatoes.
Guest Grant Heaslewood shared his own twist on a traditional family recipe, Chicken Divan. Born and raised in Wimbledon England, his Mother would often make this dish for the family…something simple, quick, inexpensive and easy to make, that now holds a place in their families history for a long time to come. The word divan means meeting place which is fitting for this dish that is often served at church suppers or potlucks.
4 chicken breasts
garlic & parmesan croutons
2 tablespoons minced shallots
2 tablespoons minced garlic
1/2 cup white wine/something you would drink
2 cups heavy cream
1/4 cup cream cheese
1 cup of good grated cheddar cheese
Bread the chicken breasts with flour, egg wash, and croutons. Croutons need to be finely crushed so they are able to coat the chicken. Sauté in a medium temperature pan with clarified butter, roughly 4 minutes on each side, until they are golden brown. Set aside on a cooking tray. Preheat the oven to 400 degrees. Finish in oven for 4-6 minutes until cooked.
Using a hot pot with a touch of clarified butter, add the garlic and the shallots.
Sauté for a couple of minutes and then add white wine. Let reduce until almost dry and then add the heavy cream and simmer for 10 minutes. Lastly, add in your cheeses and let simmer to sauce consistency, then season with salt and pepper.
Saute in clarified butter until tender and season with salt and pepper over medium heat.
Arrange the chicken on a nice platter, pour sauce around the chicken and garnish with fresh chopped parsley and/or asiago cheese and parmesan.
by Craig Chapman