- 4
Ingredients
- Use one small onion instead of the shallots, if desired.
- 3 tablespoons vegetable oil
- 1 1/2 pounds broccoli, stalks discarded, florets cut into bite-sized pieces
- 2 1/2 cups low-sodium chicken broth
- 1 1/2 pounds boneless, skinless chicken breasts
- Salt and pepper
- 1/4 cup all-purpose flour
- 2 medium shallots, minced
- 1 cup heavy cream
- 1/2 cup dry sherry
- 2 teaspoons Worcestershire sauce
- 1 1/2 cups grated Parmesan cheese
- 3 large egg yolks
- 1 tablespoon lemon juice
- 3 tablespoons unsalted butter
Preparation
Step 1
1. Adjust oven rack to lower-middle position and heat broiler. Heat 1 tablespoon oil in large skillet over medium-high heat until just smoking. Add broccoli and cook until spotty brown, about 1 minute. Add ½ cup broth, cover, and steam until just tender, about 1½ minutes. Remove lid and cook until liquid has evaporated, about 1 minute. Transfer broccoli to plate lined with paper towels; rinse and wipe out skillet.
2. Heat remaining 2 tablespoons oil in now-empty skillet over medium-high heat until smoking. Meanwhile, season chicken with salt and pepper and dredge in flour to coat. Cook chicken until golden brown, 2 to 3 minutes per side. Transfer chicken to plate.
3. Off heat, add shallots to skillet and cook until just beginning to color, about 1 minute. Add remaining 2 cups broth and cream and scrape browned bits from bottom of pan. Return chicken to skillet and simmer over medium-high heat until cooked through, about 10 minutes. Transfer chicken to clean plate and continue to simmer sauce until reduced to 1 cup, about 10 minutes. Add sherry and Worcestershire and simmer until reduced again to 1 cup, about 3 minutes.
4. Stir in 1 cup Parmesan. Whisk yolks and lemon juice in small bowl, then whisk in about ¼ cup sauce. Off heat, whisk egg yolk mixture into sauce in skillet, then whisk in butter.
5. Cut chicken into ½-inch-thick slices and arrange on broilersafe platter. Scatter broccoli over chicken and pour sauce over broccoli. Sprinkle with ½ cup Parmesan and broil until golden brown, 3 to 5 minutes. Serve.