| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
January 199 |
1 |
servings |
INGREDIENTS
| 1 |
lg |
Bunc broccoli; trimmed and cut |
|
|
; into 4-inch long |
|
|
; spears |
| 1/2 |
|
Stick unsalted butter; cut into pieces |
|
|
; (1/4 cup) |
| 5 |
tb |
All-purpose flour |
| 2 |
c |
Chicken broth |
| 1/2 |
c |
Well-chilled heavy cream |
| 3 |
tb |
Medium-dry Sherry |
|
|
Fresh lemon juice to taste |
| 1/2 |
c |
Freshly grated Parmesan |
| 2 |
|
Whole boneless skinless chicken breasts; (about 1 1/2 pounds |
|
|
; total), cooked and |
|
|
; sliced thin |
INSTRUCTIONS
In a large saucepan of boiling salted water cook the broccoli for 6
to 8 minutes, or until it is just tender, drain it well, and keep it
warm. In a heavy saucepan melt the butter over moderately low heat,
add the flour, and cook the roux, stirring, for 3 minutes. Add the
broth, stirring, bring the mixture to a boil, stirring, and simmer
it, stirring occasionally, for 10 minutes. Reduce the heat to low and
cook the mixture, stirring, for 10 minutes. In a bowl beat the cream
until it holds stiff peaks, fold it, the Sherry, and the lemon juice
into the sauce, and season the sauce with salt and pepper.
Arrange the broccoli on a flameproof platter or in a 2-quart gratin
dish and pour half the sauce over it. Stir 1/4 cup of the Parmesan
into the remaining sauce. Arrange the chicken on the broccoli, pour
the remaining sauce over it, and sprinkle the mixture with the
remaining 1/4 cup Parmesan. Broil the mixture under a preheated
broiler about 6 inches from the heat for 1 minute, or until the sauce
is golden and bubbling.
Serves 6.
Gourmet January 1991
Converted by MC_Buster.
Converted by MM_Buster v2.0l.
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