cook chicken well-done, not medium or rare. If using a meat thermometer, the
internal temperature should reach 180°F for chicken with bone in; 170°F for
bone-in parts and 160°F for boneless parts.
To check visually for doneness without use of a thermometer, pierce chicken with
fork; juices should run clear when fork is inserted with ease.
Never leave chicken at room temperature for more than 2 hours. If not eaten
immediately, cooked chicken should be kept either hot (between 140°F and 165°F)
or refrigerated at 40°F or less.
Chicken Divan Casserole
2 10 oz. packages frozen broccoli
1/4 C. butter
6 T. flour
1/2 t. salt
dash of pepper
2 C. chicken broth
1/2 C. heavy cream
3 T dry white wine
6 chicken breasts
1/4 C. parmesan cheese, grated
Cook broccoli as directed on the package; drain. Melt butter in a small saucepan
over medium heat. Blend in flour, salt, and pepper. Add the chicken broth, and
stir until the mixture thickens and bubbles in the saucepan. Add cream and wine;
Reduce heat to simmer, and stir occasionally until the sauce thickens just a
bit. Brown chicken breasts in olive oil for 8-10 minutes. Place broccoli in a 13
x 9 inch baking dish. Pour half the sauce over the top of the broccoli. Place
chicken breasts on top of the broccoli. Add the parmesan cheese to the remaining
sauce, then pour over the top of the chicken. Sprinkle with additional parmesan
cheese, if desired.
Bake in a pre-heated 350°F. oven for 20-25 minutes, or until heated through.