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-> [Chicken, Entrees, Poultry] -> [Gourmet's chicken divan Recipe] |
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Gourmet's chicken divan
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| Artist: |
_ |
| Categories: |
Chicken, Entrees, Poultry |
| Yield: |
6 |
| Rating: |
0 |
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Ingredients:
| 1
| each | Lg Broccoli head, cut into 4 | | 5
| tbsp | Flour | | 1/2
| cup | Heavy cream, well chilled | | 1
| x | Lemon juice to taste | | 2
| each | Chicken breasts, skinned & b | | 1/4
| cup | Unsalted butter, cut in piec | | 2
| cup | Chicken broth | | 3
| tbsp | Sherry, medium dry | | 1/2
| cup | Parmesan cheese, grated | | 1
| x | Cooked and thinly sliced |
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Procedures:
| 1 | In a large saucepan of boiling, salted water, cook the broccoli for 6-8 minutes or until it is just tender. | | 2 | Drain it well and keep warm. | | 3 | In a heavy saucepan, melt the butter over mod-low heat, add flour and cook roux, stirring, for 3 minutes. | | 4 | Add the broth, stirring, bring the mixture, and simmer it, stirring occasionally, for 10 minutes. | | 5 | Reduce heat to low and cook the mixture, stirring, for 10 minutes. | | 6 | In a bowl, beat the cream until it holds stiff peaks. | | 7 | Fold the cream, sherry, and lemon juice into the sauce. | | 8 | Season with salt and pepper to taste. | | 9 | Arrange broccoli on a flameproof patter or a 2-qt. | | 10 | Gratin dish and pour half the sauce over the broccoli. | | 11 | Stir ?cup parmesan into the remaining sauce. | | 12 | Arrange the chicken on the broccoli, pour the remaining sauce over it, and sprinkle the mixture with the remaining parmesan cheese. | | 13 | Broil under a preheated broiler about 6 inches from the flame for 1 minute or until the sauce is golden and bubbling. | | 14 | A 1956 gourmet mag. | | 15 | Favorite |
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