Chicken Divan

2 chicken breasts (sliced through the middle as though butterflied) 2 head broccoli (cut into florets) ¼ C butter ¼ C flour, all-purpose 3 Tbsp sherry 2 C chicken broth ½ C cream, heavy ½ tsp salt 1 pinch black pepper ¼ C cheese, parmesean

Instructions

Boil lightly salted water on the stove, preheat oven to 350F Cook the chicken breasts in a pan on the stovetop - don't overcook, they'll be going into the oven, but get them most of the way done. Blanch broccoli, 3-4 minutes, in boiling water, then drain Melt butter in a saucepan, whisk in flour until beige, about 3 minutes. Whisk in sherry, chicken broth, and cream and bring to a boil. Then reduce and simmer for about 5 minutes, seasoning with salt and pepper Start assembling in a 9x13 baking pan: broccoli first, then half of the sauce, then the chicken. Stir the Parmasean into the rest of the sauce before putting it on top. If desired, top it off with more cheese (shredded cheddar works well). Bake for 20 minutes or so. Everything was cooked before putting it in, so how long to leave it in depends on how well you cooked the chicken and how much the cheese has melted. But leave it in at least 15 minutes to let the flavors meld.

Tags: Fall Harvest, Main Dish, Spring Harvest