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Chicken Divan

Source of Recipe


From "The Gourmet Cookbook"






List of Ingredients



• 1¼ pounds skinless, boneless chicken breast halves, rinsed and patted dry
  
• Salt and freshly ground black pepper
  
• 1 Tbsp olive oil
  
• 1 large bunch broccoli (1½ pounds), trimmed and cut into 4-inch long florets
  
• ½ stick (4 Tbsp) unsalted butter, cut into pieces
  
• 5 Tbsp all-purpose flour
  
• 2 cups chicken stock or low-sodium chicken broth
  
• ½ cup heavy cream
  
• ¼ cup medium-dry sherry, or to taste
  
• 2 tsp fresh lemon juice
  
• 1 cup finely grated Parmigiano-Reggiano (2 ounces)
  






Instructions



1. Season chicken with salt and pepper. Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking. Add chicken and cook, turning once, until cooked through, 8 to 12 minutes total. Let stand for 5 minutes, then cut into thin slices.
   
   
2. Meanwhile, cook broccoli in a 4- to 5-quart pot of boiling well-salted water until just tender, 6 to 8 minutes; drain.
   
   
3. Put a rack in middle of oven and preheat oven to 375° F. Melt butter in a heavy saucepan over moderately low heat. Add flour and cook, whisking, for 3 minutes to make a roux. Add stock in a slow stream, whisking constantly, and bring to a boil, whisking. Reduce heat and simmer, whisking occasionally, for 10 minutes. Reduce heat to moderately low and cook, whisking occasionally, for 10 minutes more. Remove from heat.
   
   
4. Beat cream with an electric mixer until it holds stiff peaks. Fold cream into sauce, along with sherry and lemon juice. Stir in ¼ teaspoon salt and 1/8 teaspoon pepper.
   
   
5. Arrange broccoli evenly in bottom of a 2-quart gratin or other flameproof shallow baking dish. Pour half of sauce over broccoli. Stir ½ cup Parmesan into remaining sauce. Arrange chicken over broccoli and pour remaining sauce over chicken. Sprinkle with remaining ½ cup Parmesan. Bake until just hot, about 15 minutes. Turn over to broil and broil about 5 inches from heat until sauce is golden and bubbling, about 1 minute.
   
   Serves 6