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Chicken Divan Recipe

User Rating 4.5 Star Rating (2 Reviews)

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This classic recipe uses broccoli and cooked chicken in a creamy sherry sauce, a favorite comfort food and good way to use leftovers.

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Ingredients:

  • 1 large bunch of broccoli, trimmed and cut into 4-inch long spears
  • 1/2 stick (1/4 cup) unsalted butter, cut into pieces
  • 5 Tablespoons all-purpose flour
  • 2 cups chicken broth
  • 1/2 cup well-chilled heavy cream
  • 3 Tablespoons medium-dry sherry
  • Fresh lemon juice to taste
  • 1/2 cup freshly grated Parmesan cheese
  • 2 whole boneless skinless chicken breasts (about 1-1/2 pounds total), cooked and sliced thin

Preparation:

In a large saucepan of boiling salted water cook the broccoli for 6 to 8 minutes, or until it is just tender, drain it well, and keep it warm.

In a heavy saucepan melt the butter over moderately low heat, add the flour, and cook the roux, stirring, for 3 minutes. Add the broth, stirring, bring the mixture to a boil, stirring, and simmer it, stirring occasionally, for 10 minutes. Reduce the heat to low and cook the mixture, stirring, for 10 minutes. In a bowl beat the cream until it holds stiff peaks, fold it, the sherry, and the lemon juice into the sauce, and season the sauce with salt and pepper.

Arrange the broccoli on a flameproof platter or in a 2-quart gratin dish and pour half the sauce over it. Stir 1/4 cup of the Parmesan into the remaining sauce.

Arrange the chicken on the broccoli, pour the remaining sauce over it, and sprinkle the mixture with the remaining 1/4 cup Parmesan. Broil the mixture under a preheated broiler about 6 inches from the heat for 1 minute, or until the sauce is golden and bubbling.

Yield: 6 servings

Recipe Source: Best of Gourmet, 1991 (Conde Nast)
Reprinted with permission.

User Reviews

Reviews for this section have been closed.

 4 out of 5
Classic Chicken Divan, Member r_doll

Aboslutely delicious. I didn't have any sherry, so I substituted a medium-dry chardonnay, and let it cook into the chicken broth for a few minutes rather than adding it with the whipped cream. The fresh lemon juice gave it just the right amount of piquancy to tingle the taste buds. It will be a favorite part of my repertoire from now on!

1 out of 1 people found this helpful.

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