Chicken Divan
1 1/2 pounds boneless, skinless chicken breast
olive oil for cooking chicken
1/4 cup butter
1 med onion, diced
1/4 cup flour
1 1/2 cups chicken broth (reserved from cooking chicken)
1 cup milk
2 T dry sherry or white wine
1 pound broccoli crowns, chopped
1 cup grated Parmesan cheese, divided
1/4 cup mayonnaise
1 T Dijon mustard
1/2 tsp salt, or to taste
few grinds black pepper, to taste
Season chicken with salt and pepper on both sides.
In small amount of oil, cook chicken over medium heat in covered skillet for about 3-4 minutes on each side, until nicely browned. Remove from heat, and let sit (covered) for 10 minutes.
Remove chicken to cutting board, slice and set aside.
Add water to skillet if needed and scrape up browned bits, reserve broth for sauce.
In saucepan, saute onion in butter, cook until translucent, about 3 minutes. Add flour to onion, stir to coat.
Add reserved broth, milk and sherry and bring to a simmer, stirring constantly. Add broccoli; return to a simmer.
Remove from heat and stir in 1/2 cup Parmesan, mayonnaise and mustard. Season to taste.
Spread half the broccoli mixture in a sprayed 9x13 pan.
Top with the chicken, then the remaining broccoli mixture. Sprinkle evenly with the remaining 1/2 cup Parmesan.
Bake at 375 until bubbling, 20 to 25 minutes. Let cool for 10 minutes before serving.
6 Servings