Stuffed Chicken Divan with a Sherry Dijon Sauce

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Made this last night - excellent dish. I did make some tweeks to it which I think made a difference.

I added more cornstarch (1 TBS and used white wine instead of sherry - sauce did take a while to thicken.

For the broccoli mix, I used Swiss cheese and lots of it - 1 to 1 1/2 cup? Used more garlic about 3 - 4 gloves, and I added chopped white onion and seasoned with salt and pepper.

For the chicken, I squeezed half a lemon in a bowl and added salt/pepper about 1tsp each and olive oil and mixed well together. I poured that over chicken breasts (4 and let sit out on the counter for about an 1 hour. I think this made a huge difference.

Will definitely made again!

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This was tasty enough. I wish I'd looked at some of the other reviews/suggestions. I had leftover filling and ended up mixing that into the sauce. I browned the chicken in my cast iron skillet and that could go directly under the broiler (so many dishes in this recipe! The broiling gave the chicken a flavorful crust. Overall, it was good, especially for the calorie count but I don't think it will go into our regular rotation.

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I had fun cooking this recipe and both my husband and I enjoyed eating it! I used Vermouth instead of sherry...gave it a sophisticated quality. This was delicious and I will be making it again.

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Family loved it. I used cooking Sherry, nothing expensive from the liquor store like another user posted. I used Swiss instead of gruyere, and also added about 1/2 cup of Swiss into the sauce to thicken it up. Takes a little longer than 50 minutes to prepare - next time I might cut & season the chicken ahead of time. Will definitely become a regular!

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I am usually very happy with most of the recipes but this Chicken recipe was terrible. Don't know if it's the sherry( I did buy a good brand at the licquor store or what but this recipe can't compare to the one I use. I say go back to your regular Chicken Divan recipe and don't waste your time on this.

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My family LOVED this recipe. Today will be the forth time ive made it since i first tried. I love some of the alterations some suggested. Ive tried a couple. Today is the test to see if my picky 19 month old twins will eat it. Wish me luck.

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Tasted really really good

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Absolutely a divine divan! After reviewing other comments, I did tweak the recipe as follows: added crushed red pepper flakes to the sauce, doubled up on corn starch, added 1 cup of gruyere vs. 1/2 cup, mixed sauteed onions with the chopped broccoli. I give it 4 stars due to the tweaking, but other than that, the flavor was wonderful!

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It was so tasty!!! I'll for sure make it again! I didnt have cooking sherry so I used a white wine and used a spicy mustard...my family loved it! I was a little time intensive for a work night but well worth it. I didnt have any issues with the cornstarch I see other did. Thicker chicken breasts stuff much easier :O
thanks for having this yummy recipe on your site!

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Lots of tweeking we had to do to make the sauce taste good, which in turn took longer to cook the dish. I had to keep adding more cornstarch slurry to get it to the right thickness. I had the broiler preheating and after browning the chicken well on not 2 but 4 sides, and after transferring the chicken to the pyrex just put it on the bottom rack so it could finish cooking through (about 10 min. It was cooked perfectly and we made a last minute decision to add a can of mushrooms to the sauce which we both really ended up liking. Next time just to make it easier I think I'll leave the broccoli more chunky and just use the stuffing as a topping to pounded out ckn instead of stuffing it. Also, the sauce that had been on the chicken in the broiler had wonderful flavor from the juices released from the chicken, so next time I think I'll just pour ALL the sauce over the 4 breasts and just get the sauce out of the pan.