Chicken Divan
Ingredients
Chicken and Broccoli
- 3 large chicken breasts
- 3 small heads broccoli
Hollandaise Sauce
- ½ stick butter
- 1 egg yolks
- 1 tbsp lemon juice
- pinch salt (if desired)
White Sauce
- 2 tbsp butter (melted)
- 2 tbsp (generous) flour
- ~2 cups milk
- ¼ tsp nutmeg
- 1 dash cream sherry
Instructions
Chicken and Broccoli
- Thaw and brown both sides the chicken breast in a pan with some oil and butter. After chicken is browned, add a little white wine or water.
- Turn down, and let simmer covered for about 10 minutes.
- Cut the chicken breast in half to make sure it is cooked. Then slice.
- Cut broccoli into little tress (does not have to be small)
- Stir fry in a pan with oil until darker green, then add water.
To make the Hollandaise Sauce
- Melt a half stick of butter. Add the egg yolks and lemon juice. Blend together (in food processor). Set aside
White sauce
- Melt butter. Add the flour and whisk together. Slowly add the milk, whisking to keep it smooth. Heat until it boils and thickens. Then add the Hollandaise and nutmeg.
- You can also add sour cream to sauce (but you have to temper it)
- Add Hollandaise sauce and nutmeg.
- Add a little cream sherry once sauce is thickened again.
To finish
- Layer the broccoli on the bottom and add parmesan. Then put the chicken on top and add the sauce. Finally, grate more parmesan cheese and broil until it lightly browns.
- Serve with rice
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