Side Pannel
Chicken Divan Recipe
Chicken Divan Recipe
- Recipe Submitted by maryjosh on 05/09/2018
Ingredients List
- 3 boneless skinless chicken breasts
- 1¼ cups chicken broth
- 1 cup heavy cream
- 1 shallot (diced)
- 2 tablespoons vegetable oil
- 12 ounces fresh broccoli florets (about 1 inch pieces)
- 3 tablespoons plus 2 teaspoons flour (divided)
- 1 tablespoon butter
- ¼ cup Sherry
- 1 teaspoon Worcestershire sauce
- ¾ cup Parmesan Cheese (divided)
- 2 teaspoons lemon juice
Directions
Dice the shallot, cut the broccoli and set aside.
In a large oven safe skillet using 2 teaspoons of oil cook the broccoli on medium high heat until the broccoli starts to brown. Add ¼ cup chicken broth, cover, and continue cooking until broccoli is crisp tender. Remove broccoli to a platter and set aside. Discard any liquid left in the pan.
Place the 3 tablespoons of flour in a shallow dish or pie plate. Pat the chicken dry, salt and pepper the chicken, and then roll the chicken in the flour. Shake off any excess.
In the same pan used to cook the broccoli, using 2 tablespoons of oil, brown the chicken on medium high heat until golden brown on both sides. Remove and set aside. Reduce the heat to medium, melt the butter in the skillet and add the shallot-cook until fragrant. Whisk in 2 teaspoons of flour. Cook for 1 minute and then add 1 cup beef broth, Sherry, heavy cream and Worcestershire sauce, stirring to free up any brown bits from the bottom of the skillet. Return the chicken to the skillet and simmer for 20 (about 10 minutes on each side) minutes, turning once during cooking. (Internal temp should be 165F.) Remove the chicken from the skillet. Continue cooking the sauce until it starts to get thick, and creamy.
While the sauce is cooking down pre heat the broiler oven with the rack placed about 9 inches below the heat source. Slice the chicken into 1 inch pieces.
Remove the sauce from the heat, stir in the lemon juice, ¼ cup Parmesan cheese, and then salt and pepper to taste; then fold in the chicken and broccoli. Top with the remaining Parmesan cheese.
Broil until cheese starts to brown on top.
Serve hot.
In a large oven safe skillet using 2 teaspoons of oil cook the broccoli on medium high heat until the broccoli starts to brown. Add ¼ cup chicken broth, cover, and continue cooking until broccoli is crisp tender. Remove broccoli to a platter and set aside. Discard any liquid left in the pan.
Place the 3 tablespoons of flour in a shallow dish or pie plate. Pat the chicken dry, salt and pepper the chicken, and then roll the chicken in the flour. Shake off any excess.
In the same pan used to cook the broccoli, using 2 tablespoons of oil, brown the chicken on medium high heat until golden brown on both sides. Remove and set aside. Reduce the heat to medium, melt the butter in the skillet and add the shallot-cook until fragrant. Whisk in 2 teaspoons of flour. Cook for 1 minute and then add 1 cup beef broth, Sherry, heavy cream and Worcestershire sauce, stirring to free up any brown bits from the bottom of the skillet. Return the chicken to the skillet and simmer for 20 (about 10 minutes on each side) minutes, turning once during cooking. (Internal temp should be 165F.) Remove the chicken from the skillet. Continue cooking the sauce until it starts to get thick, and creamy.
While the sauce is cooking down pre heat the broiler oven with the rack placed about 9 inches below the heat source. Slice the chicken into 1 inch pieces.
Remove the sauce from the heat, stir in the lemon juice, ¼ cup Parmesan cheese, and then salt and pepper to taste; then fold in the chicken and broccoli. Top with the remaining Parmesan cheese.
Broil until cheese starts to brown on top.
Serve hot.
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