| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
Poultry |
6 |
Servings |
INGREDIENTS
| 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 |
INSTRUCTIONS
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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