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Gourmet's Chicken Divan















Trans-fat Free, Low Carb


1 large broccoli florets
head, cut into 4 inch spears
¼ cup butter
unsalted, cut in pieces
5 tablespoons all-purpose flour
2 cups chicken broth
½ cup heavy whipping cream
well chilled
3 tablespoons sherry
medium dry
1 x lemon juice
to taste
½ cup Parmesan cheese
2 each chicken breasts
skinned, boned, cooked and thinly sliced


In a large saucepan of boiling, salted water, cook the broccoli for 6 to 8 minutes or until it is just tender.

Drain it well and keep warm.

In a heavy saucepan, melt the butter over mod-low heat, add flour and cook roux, stirring, for 3 minutes.

Add the broth, stirring, bring the mixture, and simmer it, stirring occasionally, for 10 minutes.

Reduce heat to low and cook the mixture, stirring, for 10 minutes.

In a bowl, beat the cream until it holds stiff peaks.

Fold the cream, Sherry, and lemon juice into the sauce.

Season with salt and pepper to taste.

Arrange broccoli on a flameproof patter or a 2-quart gratin dish and pour half the sauce over the broccoli.

Stir ¼ cup Parmesan into the remaining sauce.

Arrange the chicken on the broccoli, pour the remaining sauce over it, and sprinkle the mixture with the remaining Parmesan cheese.

Broil under a preheated broiler about 6 inches from the flame for 1 minute or until the sauce is golden and bubbling.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 160g (5.6 oz)
Amount per Serving
Calories 27464% of calories from fat
 % Daily Value *
Total Fat 19g 30%
Saturated Fat 11g 57%
Trans Fat 0g
Cholesterol 82mg 27%
Sodium 369mg 15%
Total Carbohydrate 3g 3%
Dietary Fiber 0g 1%
Sugars g
Protein 31g
Vitamin A 11% Vitamin C 0%
Calcium 12% Iron 5%
* based on a 2,000 calorie diet How is this calculated?


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