Chicken Divan

An updated version of a classic.

• Ready In: 55 mins
• Serves: 6

Ingredients

• 2  large boneless skinless chicken breast halves (about 1 lb.)
•  salt
•  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

Directions

1. 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.
2. 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.
3. 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.
4. 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.