Divine Chicken
Submitted by cassi6981
Chicken breasts layered over broccoli and smothered in a rich sherry cream sauce with egg yolks, whipped cream, and Parmesan. A luxurious chicken Divan-style casserole baked until bubbly and golden.
YIELD
4 servingsPREP
20 minCOOK
20 minREADY
40 minThis is chicken Divan done the old-school, no-shortcuts way, and the difference is everything.
Broccoli lines the bottom of the dish, followed by a layer of velvety sauce made from a butter-flour roux enriched with chicken stock, egg yolks, whipped cream, and a good pour of sherry.
Parmesan gets scattered between the layers, cooked chicken breasts go on top, and the remaining sauce blankets everything before a trip to the oven.
A quick flash under the broiler at the end gives you that golden, bubbly crust.
Chef Tips
- Let the sauce cool slightly before beating in the egg yolks so they enrich the sauce without scrambling
- Whip the cream to soft peaks, not stiff; it needs to fold smoothly into the warm sauce
- Don’t skip the sherry, it adds a warm, nutty depth that makes this sauce special
- Watch the broiler carefully at the end since the Parmesan goes from golden to burnt in seconds
Ingredients
Directions
Cook or sauté the chicken breasts until tender.
Remove and debone.
Cook the broccoli and season lightly, drain and set aside.
Melt the butter, stir in the flour and add the chicken stock.
Cook, stirring constantly, until the mixture comes to a boil.
Simmer gently for about 5 minutes.
Cool slightly, then beat in the egg yolks.
Whip the cream (not too stiff) and fold it in with the sherry.
Place the broccoli in the bottom of an oven proof dish.
Cover the broccoli with half the sauce and then the grated cheese.
Arrange the chicken over the cheese covered broccoli and top with the remaining sauce and additional cheese if desired.
Bake at 350℉ (180℃) F for 20 minutes-just until very hot.
If desired put it under the broiler for a minute to brown at the very end of the heating period.
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