1-1/2 cups cubed cooked turkey, or chicken breast (12 ounces)
2 cups broccoli florets, cooked until crisp-tender
1/3 cup chopped onion
1 tablespoon margarine
1/3 cup all-purpose flour
3/4 cup reduced-sodium chicken broth
3/4 cup fat-free half-and-half or fat-free milk
1/4 cup dry white wine or fat-free milk
1/4 to 1/2 teaspoon dried savory leaves
1/4 teaspoon dried marjoram leaves
2-3 pinches ground nutmeg
1 cup (4 ounces) shredded fat-free Swiss cheese
Salt , cayenne, and white pepper, to taste
3 to 4 tablespoons unseasoned dry breadcrumbs

Arrange turkey and broccoli in 10 x 6-inch baking dish.

Saute onion in margarine in medium saucepan until tender, two to three minutes. Mix flour and chicken broth until smooth; stir into saucepan with half-and-half and wine. Heat to boiling; boil, whisking constantly, until thickened, about one minute. Reduce heat to low; add herbs and cheese, whisking until cheese is melted. Season to taste with salt, cayenne, and white pepper.

Pour sauce over turkey and broccoli in baking dish; sprinkle with bread crumbs. Bake at 350-degrees until bubbly, about 25 minutes.

Recipe makes four servings Turkey Divan.

Nutritional information per serving:

Calories: 300
Fat: 4.2g
Cholesterol: 70.9mg
Sodium: 566mg
Carbohydrates: 22.9g
Protein: 37.4g
Exchanges: 1 Vegetable, 1 Bread/Starch, 3 Meat, 1/2 Milk