Rachael Ray's chicken divan recipe consists of lightly breaded chicken breast served over a bed of white rice and topped with a tarragon sauce and toasted almonds. The recipe takes about 35 minutes to prepare then cook and yields 4 servings.
To make Rachael Ray's chicken divan, begin by toasting 1/3 cup of sliced almonds in a skillet until they are golden in color, and set aside. In a medium pot, boil 2 3/4 cup of chicken broth, the zest of 1 lemon, 2 to 3 sprigs of thyme and 1 tablespoon of butter. Add 1 1/2 cup of rice, return to a boil, and then reduce to a simmer. Cover the pot and cook for 18 minutes or until the rice is tender. Remove the thyme sprigs once done.
As the rice cooks, season 8 chicken breast cutlets with 1/3 cup of poultry seasoning, salt and pepper. Coat the cutlets in 1/2 cup of all-purpose flour, and sauté in a large skillet with 2 tablespoons of extra virgin olive oil and 1 tablespoon of butter. Cook three to four minutes on each side, then add 2 additional tablespoons of butter and 6 to 7 sliced mushrooms. Whisk 2 tablespoons of flour, then 1/3 cup of white wine, 1 1/4 cup of chicken stock and 1/3 cup of half-and-half. Once the sauce starts to bubble, stir in 1 tablespoon of Dijon mustard and 2 tablespoons of chopped tarragon leaves.
Serve the chicken cutlets on a bed of rice tossed with chopped scallion and a side of asparagus. Drizzle the pan sauce on top along with the toasted almonds to complete the dish.