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....
large bunch of broccoli, trimmed and cut into 4-inch spears
cup ( 1/2 stick) unsalted butter, cut into pieces
reduced-sodium chicken broth
cup heavy cream, well-chilled
tablespoons medium-dry sherry
1/2 cup freshly
skinless, boneless chicken breast halves, cooked and sliced thin
or steam broccoli until just tender. Drain it well, and keep it warm.
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.
beat the cream until it holds stiff peaks. Fold it, along with the sherry and
lemon juice, into the sauce.
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.
under the broiler, about 6 inches from the heat, for 1 minute, until the sauce
is golden and bubbling. Makes 6 servings.