Name: Chicken Divan for Two
Total time: 1 h 15 min
Yield: Serves 2
Ingredients: 5 teaspoons vegetable oil; 12 ounces broccoli florets, cut into 1 1/2-inch pieces; 1 1/4 cups chicken broth; 2 tablespoons plus 2 teaspoons all-purpose flour; 2 (6- to 8-ounce) boneless, skinless chicken breasts, trimmed; Salt and pepper; 1 tablespoon unsalted butter; 1 shallot, minced; 1/2 cup heavy cream; 1/4 cup dry sherry; 1 teaspoon Worcestershire sauce; 1 1/2 ounces Parmesan cheese, grated (3/4 cup); 2 teaspoons lemon juice

Why This Recipe Works

To update and downsize this classic dish, we streamline it into a one-pan operation, sautéing the broccoli, browning the chicken, and simmering the sauce all in the same 10-inch skillet. A simple cream sauce takes the place of fussy hollandaise and béchamel, and we brighten the flavors with sherry, lemon juice, and Worcestershire sauce. A final sprinkling of Parmesan cheese and a run under the broiler give our divan for two a crispy, browned top.

Before You Begin

Be sure to use an ovensafe skillet. You can substitute dry white wine for the sherry.

Instructions

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.

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.

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.

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.