Stuffed Chicken Divan with a Sherry Dijon Sauce

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Really delicious. The first time I made it I followed the recipe exactly. It was difficult to saute the chicken evenly because it is different thicknesses. I made it a second time but this time I pounded the chicken breast to about 1/2 inch thickness. I only had to cook it on two sides. I placed the broccoli stuffing over the top, poured two table spoons of the delicious sherry sauce over the broccoli and placed it under the broiler about 2 minutes until brown. Not as fancy a presentation but I knew that everything was evenly cooked and it drastically reduced the cooking time. My family loved it.

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This had great flavor. I loved the sauce and it went well with the parm orzo I made. I had a hard time "stuffing" the chicken breast so next time I will pound them out and roll the chicken around the filling. I will make this one again as it wsa full of flavor.

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As many other reviewers mentioned, was much longer than 20 minutes. In the future, I will skip the pan cooking and simply bake the chicken in the oven. I had to do so for 15 minutes anyway since the 6 minutes per side in the pan didn't cook the chicken through. Just reading the recipe I could see it was a bit light on spices so I added 4 cloves of garlic, not one, and a 1/2 tsp of red chili flakes. I too had trouble getting the sauce to thicken until I realized that the term "thickened" was never really defined. I whisked for 5 minutes and saw a bit of a change in the viscosity but not much. Then I added 1/2 tsp more cornstarch, whisked for 2 more minutes. The sauce became a bit tighter but never what I would describe as "thickened". I called it a day, took the sauce off the heat and added the cheese. The sauce ended up thickening on its own as it rested.

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Like this dish very much

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This was delish! I really liked how it turned out. The flavor of the sauce was wonderful and the broccoli cheese mixture went together well(flavor & texture. However, it did take longer for the chicken to cook then the instructions say. But it was worth the wait! Would definitely cook this again.

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Wonderful!!! I made this two times. The first time I forgot the mustard and it was still great. This time I remembered the mustard and it was even better. It took me a little over one hour. But I am just really getting into cooking and it was no problem for me.

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how can we tweek this to make is dairy free?

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Not sure what part of "Healthy WEEKNIGHT dinners" this recipe pertains to seeing as though it took me about an 1.5+ hours from start to finish. And it takes WAY too long to cook chicken in a pan. This should not be part of a WEEKNIGHT dinner series. This should be a "easy weekend gourmet" recipe. The sauce was awful as it never thickened and by the time I got done adding so much cornstarch, it tasted awful. The only thing I did like about this recipe was the broccoli stuffing. My boyfriend begged me to make more on the spot. But for how labor-intensive this was and how the ends didn't justify the means, I won't be making this again. Or if I do, I won't be stuffing any chicken. We'll just have chicken with the broccoli mixture on the side or on top lol

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This recipe was fantastic. The only reason I am giving it 4 stars instead of 5 is that it is a bit labor intensive, & I found there was no way the chicken was going to cook through on the stove, so I finished it in a 400 degree oven. I actually made the broccoli filling the day before and used swiss cheese instead of gruyere. The presentation was great...it looked just like the picture. I used dried thyme and it was fine. I was worried the filling would leak out, but I packed it pretty tight and it stayed in, even after spending some time in the oven. The sauce was a revelation...very creamy and decadent despite being reduced fat. I will make the sauce again to serve with a plain chicken breast when I don't have time to do the whole stuffing thing. I would serve this to guests.

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Restaurant quality at home. I skipped the pan and broiler method. It just seemed easier to put the chicken in the oven for 30 min at 400 degrees that way you don't have to worry about the stuffing falling out of the chicken while turning. The sauce is awesome, used white wine instead of sherry just like some of the other reviews. Turned out perfect: