Chicken Divan

Total Time: 55 mins Preparation Time: 25 mins Cook Time: 30 mins

Ingredients

• Servings: 6
• 2 large boneless skinless chicken breast halves (about 1 lb.)
• salt
• fresh ground black pepper
• 3 tablespoons vegetable oil
• 1 large head broccoli, stemmed and broken into 1-inch florets (about 2 lbs.)
• 5 tablespoons butter
• 1/4 cup flour
• 1 cup chicken broth
• 1 cup milk
• 3 tablespoons sherry wine
• 1/8 teaspoon grated nutmeg
• 1/2 cup finely grated parmigiano-reggiano cheese
• 1 cup slivered almonds
• 1/2 cup heavy cream

Recipe

• 1 season chicken with salt and pepper. heat oil in a large skillet over medium heat. add chicken and cook, turning once, until golden brown and just cooked through, 13-15 minutes. transfer chicken to a plate; let cool slightly. cut chicken lengthwise on the bias into 1/4" thick slices and set aside.
• 2 meanwhile, put broccoli into a large pot, cover with salted water, and bring to a boil over medium-high heat. reduce heat to medium-low and simmer until barely tender, 2-3 minutes. drain and set aside.
• 3 preheat oven to 375 degrees. rub inside of a 2 quart casserole dish with 1 tablespoons butter; set aside. melt remaining butter in a saucepan over medium heat. add flour and cook, stirring, for 1 minutes. gradually pour in stock and milk while whisking constantly. cook until very thick, about 10 minutes. add salt and pepper, sherry, nutmeg, and half the cheese; stir until cheese melts, about 1 minutes. remove chees sauce from heat and let cool slightly.
• 4 arrange broccoli in prepared dish in a single layer; sprinkle with remaining cheese. arrange chicken evenly over top; sprinkle with almonds. in a large bowl, beat the heavy cream to soft peaks; fold into sauce. pour sauce over chicken. bake, with a baking sheet underneath to catch any drips, until golden brown and bubbling, about 30 minutes.