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Chicken Divan

(by Amy Goddard)

(adapted from The Gourmet Cookbook)

1 1/4 lb. skinless, boneless chicken breast halves, rinsed and patted dry

salt and freshly ground pepper

1 T. olive oil

1 1/2 lb. broccoli, trimmed and cut into 4-inch florets

4 T. unsalted butter, cut into pieces

5 T. all-purpose flour

2 c. chicken stock or low-sodium broth

1/2 c. heavy cream

1/4 c. medium dry sherry

2 t. fresh lemon juice

1 c. finely grated Parmigiano-Reggiano

Season chicken with salt and pepper.