Chicken Divan, Lightened Up

I've had quite the busy last week and haven't been around my kitchen.  It's really hard to eat heathy when you're not cooking!  I found this recipe on Gina's Skinny Recipes where I'll probably be getting lots of my recipes from.  Her site is full of delicious looking healthy recipes that are best of all EASY!

Chicken Divan
adapted from Gina's Chicken Divan, Lightened Up
Servings: 6

• 1-1/2 lbs broccoli (3 large heads) chopped
• 24 oz boneless skinless chicken breasts (or 18 oz cooked)
• salt and fresh ground pepper
• 1 tbsp butter
• 2 tsp extra virgin olive oil
• 3 cloves garlic, pressed
• 2 tbsp shallots, minced
• 4 tbsp flour
• 1 cup fat free chicken broth
• 1 cup fat free milk
• 2 oz white wine
• 6 oz shredded reduced-fat swiss
• 1/4 cup grated parmesan cheese
• 1/4 cup breadrumbs
• cooking spray

1. Bring a large pot of water to a boil. Add the broccoli and blanch 3 minutes. Rinse with cold water to stop the cooking. Drain well and set aside.
2. Preheat oven to 350°. Grease a 9 x 13 inch baking dish with cooking spray.
3. Season the chicken with salt and pepper. Using a grill pan or Forman grill, saute chicken on medium-low heat on both sides until browned, and just about cooked through, about 5 minutes on each side. Remove from heat and transfer chicken to a cutting board. When cooled, slice chicken into bite sized pieces.
4. Heat a medium skillet on medium heat. Add the butter and oil until melted and then add garlic and shallots. Sprinkle the flour and whisk until smooth. Stir in broth, milk and sherry and bring to a boil. Remove from heat and stir in half of the swiss cheese. Season to taste with salt and pepper.
5. Arrange the broccoli in a casserole dish and pour half of the sauce over the broccoli. Arrange the chicken on top and cover with remaining sauce. Sprinkle the remaining swiss cheese, grated parmesan and top with breadcrumbs. Spray a little oil on top.
6. Bake 30 minutes, serve hot.