Chicken Divan for Two
Quick and easy shouldn’t have to mean bland and boring, even when it comes to everyday ingredients like chicken and broccoli.
- 5 Tsp - Vegetable Oil
- 12 Oz - Broccoli Florets
- 1 1/4 Cup - Chicken Broth
- 2 Tbsp - All-purpose Flour
- 2 6oz - Bnls Skinless Chicken Breast
- 1 Pinch - Salt
- 1 Pinch - Black Pepper
- 1 Tbsp - Unsalted Butter
- 1 Whole - Minced Shallot
- 1/2 Cup - Heavy Cream
- 1/4 Cup - Dry Sherry
- 1 Tsp - Worcestershire Sauce
- 1 1/2 Oz - Grated Parmesan Cheese
- 2 Tsp - Lemon Juice
1. Heat 2 teaspoons oil in 10-inch ovensafe skillet over medium-high heat until just smoking. Add broccoli and cook until spotty brown, about 2 minutes. Add ¼ cup broth, cover, and cook until just tender, about 2 minutes. Transfer broccoli to plate and wipe out skillet with paper towels. 2. Place 2 tablespoons flour in shallow dish. Pat chicken dry with paper towels and season with salt and pepper. Dredge chicken in flour, shaking to remove excess. Heat remaining 1 tablespoon oil in now-empty skillet over medium-high heat until just smoking. Cook chicken until golden brown, about 3 minutes per side. Transfer chicken to plate. 3. Reduce heat to medium, add butter and shallot to now-empty skillet, and cook until fragrant, about 30 seconds. Stir in remaining 2 teaspoons flour and cook for 1 minute. Whisk in remaining 1 cup broth, cream, sherry, and Worcestershire and bring to simmer, scraping up any browned bits. Return chicken to skillet and simmer until it registers 160 degrees, 8 to 10 minutes, flipping halfway through cooking. 4. Adjust oven rack 9 inches from broiler element and heat broiler. Transfer chicken to cutting board and continue to simmer sauce until reduced to ½ cup, 5 to 7 minutes. Off heat, whisk in ¼ cup Parmesan and lemon juice. Season sauce with salt and pepper to taste. Cut chicken into ½-inch-thick slices and stir chicken and broccoli into sauce in skillet. Sprinkle with remaining ½ cup Parmesan and broil until spotty brown, about 5 minutes. Serve.