Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 lg Broccoli head, cut into 4-in 3 tb Sherry, medium dry
-h spears Lemon juice to taste
1/4 c Unsalted butter, cut in piec 1/2 c Parmesan cheese, grated
-s 2 Chicken breasts, skinned and b
5 tb Flour -ned,
2 c Chicken broth Cooked and thinly sliced
1/2 c Heavy cream, well chilled

In a large saucepan of boiling, salted water, cook the broccoli for
6-8 minutes or until it is just tender. Drain it well and keep warm.
In a heavy saucepan, melt the butter over mod-low heat, add flour and
cook roux, stirring, for 3 minutes. Add the broth, stirring, bring
the mixture, and simmer it, stirring occasionally, for 10 minutes.
Reduce heat to low and cook the mixture, stirring, for 10 minutes. In
a bowl, beat the cream until it holds stiff peaks. Fold the cream,
Sherry, and lemon juice into the sauce. Season with salt and pepper
to taste. Arrange broccoli on a flameproof patter or a 2-qt. gratin
dish and pour half the sauce over the broccoli. Stir 1/4 cup
Parmesan into the remaining sauce. Arrange the chicken on the
broccoli, pour the remaining sauce over it, and sprinkle the mixture
with the remaining Parmesan cheese. Broil under a preheated broiler
about 6 inches from the flame for 1 minute or until the sauce is
golden and bubbling. a 1956 Gourmet Mag. favorite

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