Gourmet's Chicken Divan
Yield
6 servingsPrep
15 minCook
35 minReady
50 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 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
grated |
|
| 2 | each |
chicken breasts
skinned, boned, cooked and thinly sliced |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | large |
broccoli florets
head, cut into 4 inch spears |
*
|
| 59 | ml |
butter
unsalted, cut in pieces |
|
| 75 | ml |
all-purpose flour
|
|
| 473 | ml |
chicken broth
|
|
| 118 | ml |
heavy whipping cream
well chilled |
|
| 45 | ml |
sherry
medium dry |
|
| 1 | x |
lemon juice
to taste |
*
|
| 118 | ml |
Parmesan cheese
grated |
|
| 2 | each |
chicken breasts
skinned, boned, cooked and thinly sliced |
|
Directions
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.
