Stuffed Chicken Divan with a Sherry Dijon Sauce

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Amazing! Served it with steamed asparagus, crusty bread and a good bottle of cab. It was so good that my husband asked why we even bother going out for dinner. Maybe a little labor intensive the first time cooking for a weeknight dinner, but this definitely being saved on my "favorites" list.

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After reading the reviews on how the stuffing was a bit too bland, I added shallots with the garlic, some lemon, and red pepper It turned out wonderful

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I didn't have sherry so I used riesling instead and it was still very good.

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Although this recipe is much healthier than your traditional chicken divan, it's even more delicious! I love the idea of stuffing chicken by creating a pocket (rather than flattening & rolling the stuffing into the chicken. The evaporated milk also added creamy texture without adding fat!

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we loved it didnt make it all the way to the T but it was good...

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I love this recipe! At first I thought it would be a lot of work because there are so many steps but it wasn't. Very delicious...in fact, I made it twice in one week because it was such a hit!

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This was excellent, I thought all the stuffing would fall out when I flipped the chicken in the frying pan, but it didn't! I thought the sauce was a little thin, so I added another teaspoon of cornstarch. I cooked the chicken at medium heat and did not have any problems with it burning at that temperature. I served it with jasmine rice and the sauce was good poured over the rice!

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Amazingly tasty dish. When I cooked the chicken in the pan, I found the pan was getting a little too hot too, so after the chicken had browned, I added some white wine (Chateau Ste Michelle 2009 Chardonnay to the chicken to avoid burning the chicken. I then took the resulting sauce and added this to the recipe's sauce. MAN, was this good!!! We'll definitely be eating this again.

Also, make sure you use decent Sherry. Don't use cooking sherry. It makes a world of difference!

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Very tasty dish. It was much more labor intensive than appears from recipe. I did use the guyere in the sauce instead of parmisian. Very good sauce but also very thin. It is definitely something I will make again!
Lori, Corona, CA

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AWESOME! This tastes excellent, we've already made it twice!