This classic Chicken Divan is a comforting, elegant dish that brings restaurant-quality flavor to your home kitchen. Tender slices of cooked chicken are nestled among vibrant, blanched broccoli spears, all smothered in a rich, velvety sauce made from butter, flour, chicken broth, and heavy cream. A splash of dry sherry and fresh lemon juice adds brightness, while a generous layer of grated Parmesan cheese creates a delicious, golden-brown crust under the broiler. It&# 226;ÂÂs the perfect choice for a special weeknight dinner or a crowd-pleasing side dish for holiday gatherings. Simple ingredients combine to create a luxurious texture and savory taste that everyone will love.
Gourmet’S Chicken Divan
Description
This classic Chicken Divan is a comforting, elegant dish that brings restaurant-quality flavor to your home kitchen. Tender slices of cooked chicken are nestled among vibrant, blanched broccoli spears, all smothered in a rich, velvety sauce made from butter, flour, chicken broth, and heavy cream. A splash of dry sherry and fresh lemon juice adds brightness, while a generous layer of grated Parmesan cheese creates a delicious, golden-brown crust under the broiler. It&# 226;ÂÂs the perfect choice for a special weeknight dinner or a crowd-pleasing side dish for holiday gatherings. Simple ingredients combine to create a luxurious texture and savory taste that everyone will love.Ingredients
Directions
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Bring a large saucepan of salted water to a boil.
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Add the broccoli spears and cook for 6-8 minutes, or until just tender.
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Drain the broccoli well and keep warm.
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In a heavy saucepan, melt 1/4 cup unsalted butter over medium-low heat.
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Add 5 tablespoons flour and cook the roux, stirring constantly, for 3 minutes.
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Gradually add 2 cups chicken broth, stirring continuously to prevent lumps.
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Bring the mixture to a simmer and cook, stirring occasionally, for 10 minutes.
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Reduce heat to low and continue cooking the sauce, stirring, for another 10 minutes.
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In a separate bowl, beat 1/2 cup well-chilled heavy cream until it holds stiff peaks.
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Gently fold the whipped cream, 3 tablespoons medium dry sherry, and lemon juice to taste into the warm sauce.
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Season the sauce with salt and pepper to taste.
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Arrange the cooked broccoli in a flameproof 2-quart gratin dish.
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Pour half of the sauce over the broccoli.
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Stir 1/4 cup grated Parmesan cheese into the remaining sauce.
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Arrange 2 cooked, skinned, and thinly sliced chicken breasts on top of the broccoli.
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Pour the remaining sauce over the chicken.
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Sprinkle the mixture with the remaining grated Parmesan cheese.
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Broil under a preheated broiler about 6 inches from the heat source for 1 minute, or until the sauce is golden and bubbling.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 8.5kcal
- % Daily Value *
- Total Fat 0.1g1%
- Saturated Fat 0.0g0%
- Cholesterol 0.0mg0%
- Sodium 8.2mg1%
- Total Carbohydrate 1.8g1%
- Dietary Fiber 0.7g3%
- Sugars 0.4g
- Protein 0.7g2%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave.
You can use leftover rotisserie chicken instead of cooking and slicing breasts. For a lighter version, substitute half-and-half for the heavy cream, though the sauce will be less rich.
Ensure the broccoli is drained well to prevent the sauce from becoming watery. If you don't have sherry, you can substitute with a splash of dry white wine or extra chicken broth with a dash of vinegar.
Add a cup of sliced mushrooms to the broccoli for extra texture and earthiness.
