I have never prepared a recipe exactly like this one before but I think most of the chicken stir fry recipes are pretty close. The dry sherry and heavy cream really caught my attention when I looked at this Chicken Divan Recipe. I changed the ingredients a little bit so that the quantities I had on hand would get used up creating the recipe. This one will go on my favorites list; it’s absolutely delicious. I followed the recipe as written. When you reduce the sauce, take your time, and simmer until the sauce starts to thicken, and has a nice creamy texture.
The next time you’re in the mood for a stir fry, substitute this Chicken Divan Recipe; you’ll love it. Enjoy
Chicken Divan Recipe
Prep time
Cook time
Total time
Author: Admin
Recipe type: Main
Serves: 3
Ingredients
- 3 boneless skinless chicken breasts
- 1¼ cups chicken broth
- 1 cup heavy cream
- 1 shallot (diced)
- 2 tablespoons vegetable oil
- 12 ounces fresh broccoli florets (about 1 inch pieces)
- 3 tablespoons plus 2 teaspoons flour (divided)
- 1 tablespoon butter
- ¼ cup Sherry
- 1 teaspoon Worcestershire sauce
- ¾ cup Parmesan Cheese (divided)
- 2 teaspoons lemon juice
Instructions
- Dice the shallot, cut the broccoli and set aside.
- In a large oven safe skillet using 2 teaspoons of oil cook the broccoli on medium high heat until the broccoli starts to brown. Add ¼ cup chicken broth, cover, and continue cooking until broccoli is crisp tender. Remove broccoli to a platter and set aside. Discard any liquid left in the pan.
- Place the 3 tablespoons of flour in a shallow dish or pie plate. Pat the chicken dry, salt and pepper the chicken, and then roll the chicken in the flour. Shake off any excess.
- In the same pan used to cook the broccoli, using 2 tablespoons of oil, brown the chicken on medium high heat until golden brown on both sides. Remove and set aside. Reduce the heat to medium, melt the butter in the skillet and add the shallot-cook until fragrant. Whisk in 2 teaspoons of flour. Cook for 1 minute and then add 1 cup beef broth, Sherry, heavy cream and Worcestershire sauce, stirring to free up any brown bits from the bottom of the skillet. Return the chicken to the skillet and simmer for 20 (about 10 minutes on each side) minutes, turning once during cooking. (Internal temp should be 165F.) Remove the chicken from the skillet. Continue cooking the sauce until it starts to get thick, and creamy.
- While the sauce is cooking down pre heat the broiler oven with the rack placed about 9 inches below the heat source. Slice the chicken into 1 inch pieces.
- Remove the sauce from the heat, stir in the lemon juice, ¼ cup Parmesan cheese, and then salt and pepper to taste; then fold in the chicken and broccoli. Top with the remaining Parmesan cheese.
- Broil until cheese starts to brown on top.
- Serve hot.
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