Chicken divan has some classy roots: it’s named after the Divan Parisienne Restaurant at the Chatham Hotel in New York, where it was first conceived and enjoyed by patrons of the hotel. Ours is an update on the traditional; rather than a casserole, we’ve pounded our chicken flat and stuffed it with broccoli, Parmesan, and parsley. It’s served in a rich cream sauce with a side of roasted radishes for good measure.