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
- 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.
- Meanwhile, cook broccoli in a 4- to 5-quart pot of boiling well-salted water until just tender, 6 to 8 minutes; drain.
- 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.
- 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.
- 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
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