Gourmet's chicken divan
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | large | Broccoli head, cut into 4-in h spears |
| ¼ | cup | Unsalted butter, cut in piec s |
| 5 | tablespoons | Flour |
| 2 | cups | Chicken broth |
| ½ | cup | Heavy cream, well chilled |
| 3 | tablespoons | Sherry, medium dry |
| Lemon juice to taste | ||
| ½ | cup | Parmesan cheese, grated |
| 2 | Chicken breasts, skinned & b ned, | |
| Cooked and thinly sliced | ||
Directions
In a large saucepan of boiling, salted water, cook the broccoli for 6-8 minutes or until it is just tender. Drain it well and keep warm.
In a heavy saucepan, melt the butter over mod-low heat, add flour and cook roux, stirring, for 3 minutes. Add the broth, stirring, bring the mixture, and simmer it, stirring occasionally, for 10 minutes.
Reduce heat to low and cook the mixture, stirring, for 10 minutes. In a bowl, beat the cream until it holds stiff peaks. Fold the cream, Sherry, and lemon juice into the sauce. Season with salt and pepper to taste. Arrange broccoli on a flameproof patter or a 2-qt. gratin dish and pour half the sauce over the broccoli. Stir ¼ cup Parmesan into the remaining sauce. Arrange the chicken on the broccoli, pour the remaining sauce over it, and sprinkle the mixture with the remaining Parmesan cheese. Broil under a preheated broiler about 6 inches from the flame for 1 minute or until the sauce is golden and bubbling. a 1956 Gourmet Mag. favorite