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This recipe for Chicken
Divan was first published by Gourmet Magazine in 1991. It's the recipe I used
to make my first Valentine's Day dinner for my husband. He was very appreciative
of my efforts....
CHICKEN DIVAN
1
large bunch of broccoli, trimmed and cut into 4-inch spears 1/4
cup ( 1/2 stick) unsalted butter, cut into pieces 5
tablespoons flour 2 cups
reduced-sodium chicken broth 1/2
cup heavy cream, well-chilled 3
tablespoons medium-dry sherry Fresh
lemon juice 1/2 cup freshly
grated Parmesan 11/2 pounds
skinless, boneless chicken breast halves, cooked and sliced thin Boil
or steam broccoli until just tender. Drain it well, and keep it warm. In
a heavy saucepan, melt the butter over medium-low heat. Whisk in the flour and
cook, stirring, for 3 minutes. Whisk in the broth and bring to a boil, stirring.
Simmer, stirring occasionally, 10 minutes. Meanwhile,
beat the cream until it holds stiff peaks. Fold it, along with the sherry and
lemon juice, into the sauce. Heat
the broiler. Arrange the broccoli in a 2-quart baking dish, and pour half the
sauce over it. Arrange the chicken on the broccoli. Stir 1/4 cup of the Parmesan
into the remaining sauce, and pour it over the chicken. Sprinkle on the remaining
1/4 cup of Parmesan. Place
under the broiler, about 6 inches from the heat, for 1 minute, until the sauce
is golden and bubbling. Makes 6 servings.
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here to print this recipe
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