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Recipe by: kayetan
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See below ingredients and instructions of the recipe
1 lg Broccoli head, cut into 4-in
-h spears
1/4 c Unsalted butter, cut in piec
-s
5 tb Flour
2 c Chicken broth
1/2 c Heavy cream, well chilled
3 tb Sherry, medium dry
Lemon juice to taste
1/2 c Parmesan cheese, grated
2 Chicken breasts, skinned b
-ned,
Cooked and thinly sliced
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
English celebrity chef also known as The Naked Chef. BBC food television shows.
American television personality and top chef. The 79th most powerful celebrity in the world. Earnings: $15 million
Celebrity chef with 3 stars at the Michelin Guide, with worldwide restaurants!
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