Prep 25 mins
Cook 30 mins
An updated version of a classic.
- 2 large boneless skinless chicken breast halves (about 1 lb.)
- fresh ground black pepper
- 3 tablespoons vegetable oil
- 1 large head broccoli, stemmed and broken into 1-inch florets (about 2 lbs.)
- 5 tablespoons butter
- 1⁄4 cup flour
- 1 cup chicken broth
- 1 cup milk
- 3 tablespoons sherry wine
- 1⁄8 teaspoon grated nutmeg
- 1⁄2 cup finely grated parmigiano-reggiano cheese
- 1 cup slivered almonds
- 1⁄2 cup heavy cream
- Season chicken with salt and pepper. Heat oil in a large skillet over medium heat. Add chicken and cook, turning once, until golden brown and just cooked through, 13-15 minutes. Transfer chicken to a plate; let cool slightly. Cut chicken lengthwise on the bias into 1/4" thick slices and set aside.
- Meanwhile, put broccoli into a large pot, cover with salted water, and bring to a boil over medium-high heat. Reduce heat to medium-low and simmer until barely tender, 2-3 minutes. Drain and set aside.
- Preheat oven to 375 degrees. Rub inside of a 2 quart casserole dish with 1 tablespoons butter; set aside. Melt remaining butter in a saucepan over medium heat. Add flour and cook, stirring, for 1 minutes. Gradually pour in stock and milk while whisking constantly. Cook until very thick, about 10 minutes. Add salt and pepper, sherry, nutmeg, and half the cheese; stir until cheese melts, about 1 minutes. Remove chees sauce from heat and let cool slightly.
- Arrange broccoli in prepared dish in a single layer; sprinkle with remaining cheese. Arrange chicken evenly over top; sprinkle with almonds. In a large bowl, beat the heavy cream to soft peaks; fold into sauce. Pour sauce over chicken. Bake, with a baking sheet underneath to catch any drips, until golden brown and bubbling, about 30 minutes.