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 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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