Directions

1. 1

   Season both chicken breast halves generously with salt and freshly ground black pepper on both sides.

2. 2

   Heat the vegetable oil in a large skillet over medium-high heat. Once shimmering, carefully add the seasoned chicken breasts and sear for 6–7 minutes per side until golden brown and the internal temperature reaches 165°F. Transfer the cooked chicken to a cutting board and let rest for 5 minutes, then slice into bite-sized pieces.

3. 3

   In the same skillet, add the broccoli florets with a splash of water and cover. Steam for 5–6 minutes over medium heat until the broccoli is tender-crisp, then transfer to a serving dish.

4. 4

   Wipe the skillet clean and melt the butter over medium heat. Sprinkle the flour over the melted butter and whisk continuously for 1–2 minutes to create a smooth roux, stirring constantly to prevent lumps.

5. 5

   Gradually pour in the chicken stock while whisking to incorporate it smoothly into the roux. Then add the milk in a slow stream, whisking continuously until the sauce is smooth and free of lumps.

6. 6

   Add the sherry and nutmeg to the sauce and stir well to combine. Simmer for 2–3 minutes until the sauce thickens and coats the back of a spoon.

7. 7

   Remove the sauce from heat and stir in the grated Parmigiano-Reggiano cheese and heavy cream until fully incorporated and creamy.

8. 8

   In a dry skillet over medium-low heat, lightly toast the slivered almonds for 3–4 minutes, stirring occasionally, until fragrant and lightly golden. Be careful not to burn them.

9. 9

   Arrange the broccoli florets on a serving platter. Top with the sliced chicken pieces, then pour the warm cream sauce over everything. Scatter the toasted almonds over the top and serve immediately.