Chicken Divan
- 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
- 14 cup flour
- 1 cup chicken broth
- 1 cup milk
- 3 tablespoons sherry wine
- 18 teaspoon grated nutmeg
- 12 cup finely grated parmigiano-reggiano cheese
- 1 cup slivered almonds
- 12 cup heavy cream
- 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.
- 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.
- 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.
- 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.
chicken, salt, fresh ground black pepper, vegetable oil, head broccoli, butter, flour, chicken broth, milk, sherry wine, nutmeg, cheese, almonds, heavy cream
Taken from www.food.com/recipe/chicken-divan-210872 (may not work)