Chicken Divan

• 2/3 cup Cream Sauce (page 164), defrosted if frozen
• 1 tablespoon or more chicken broth
• 1 tablespoon dry sherry
• 1/2 bunch broccolini
• Salt and freshly ground pepper
• 3 tablespoons freshly grated
• Parmesan cheese
• 3 slices cooked chicken breast, plus several scraps

1. Preheat the oven to 375.
2. Warm the cream sauce slowly, beat it thoroughly, and thin it with the broth and sherry until it is the consistency of a medium-thick soup.
3. Using a vegetable peeler, shave off the outer skin from the broccolini stems.
4. Cut each whole branch in thirds.
5. Put the stem pieces in a steamer basket set over boiling water, and steam for 2 minutes; then add the florets, and steam another 2 minutes.
6. Spread the broccolini on the bottom of a single-serving shallow gratin dish about 6 inches in diameter.
7. Salt and pepper lightly, drizzle about 2 tablespoons of the cream sauce over it, and sprinkle on 1 tablespoon of the Parmesan.
8. Lay the chicken pieces on top, and tuck in a few extra scraps around the edge.
9. Salt and pepper lightly again, and spread the remaining sauce over the top.
10. Sprinkle on the rest of the cheese, bake for 25 minutes, then run under the broiler just long enough to brown the top.

cream sauce, chicken broth, sherry, broccolini, salt, freshly grated, parmesan cheese, chicken

Taken from www.epicurious.com/recipes/food/views/chicken-divan-377844 (may not work)