Chicken Divan Upgrade: Chicken Mornay with Broccolini on Toast Points
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Chicken Divan Upgrade: Chicken Mornay with Broccolini on Toast Points

Rewind, then fast-forward with this update on a classic from back in your mama’s (or her mama’s) day!


  • 1 rotisserie chicken

  • 1 cup chicken stock

  • Salt

  • 1 bunch broccolini, trimmed

  • 4 tbsp. butter, plus more, softened, for the toast

  • 1 shallot, finely chopped

  • 1 large clove garlic, finely chopped

  • 1 bay leaf

  • 3 tbsp. flour

  • A pinch of cayenne

  • ¼ cup dry sherry or white wine

  • 1 ½ cups whole milk

  • ½ cup each grated white cheddar and grated Parmigiano-Reggiano

  • White pepper

  • Freshly grated or ground nutmeg

  • 4 slices (1/2 inch thick) white bread or brioche, toasted

  • Finely chopped fresh flat-leaf parsley and paprika, for serving


  • Step 1

    In a large pot, bring 3 inches of water to a boil over high heat.

  • Step 2

    Pull the white meat from the chicken and tear it into large bite-size pieces, discarding the skin and bones. (Reserve the dark meat for another use.) In a large skillet, heat the chicken in the stock over medium until warm, about 2 minutes.

  • Step 3

    Salt the boiling water and add the broccolini. Cook until crisp-tender, about 5 minutes; drain.

  • Step 4

    In another skillet, melt 4 tbsp. butter over medium to medium-high heat. Add the shallot, garlic, and bay leaf and stir until the shallot and garlic soften, about a minute. Whisk in the flour and cayenne. Cook, whisking often, until the flour is absorbed, about 1 minute. Whisk in the sherry, then the milk, and bring to a bubble. Cook, stirring often, until thick enough to coat a spoon, about 3 minutes. Stir in the cheeses. Season the Mornay sauce with white pepper and nutmeg. Using a slotted spoon, transfer the chicken to the sauce. Remove the bay leaf. If the sauce is too thick, thin it with some stock from the skillet.

  • Step 5

    Butter the toast; cut corner to corner. Arrange 2 pieces on each plate. Top with the broccolini, chicken, and sauce. Garnish with parsley and paprika.

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