Chicken Divan for Two

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

5 teaspoons vegetable oil
12 ounces broccoli florets, cut into 1 1/2 inch pieces
1 1/4 cup chicken broth
2 tablespoons plus 2 teaspoons all-purpose flour
2 (6-8 ounce) boneless, skinless, chicken breasts, trimmed
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

Heat 2 teaspoons oil in 10 inch oven-safe skillet over medium-high heat until just smoking. Add broccoli and cook until spotty brown, about 2 minutes. Add 1/4 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 tablespoons 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 1/2 cup, 5 to 7 minutes. Off heat, whisk in 1/4 cup Parmesan and lemon juice. Season sauce with salt and pepper to taste. Cut chicken into 1/2 inch thick slices and stir chicken and broccoli into sauce in skillet. Sprinkle with remaining 1/2 cup Parmesan and broil until spotty brown, about 5 minutes. Serve.