| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | St. Louis | St. louis p, Post1 | 4 | servings |
INGREDIENTS
| 1 | lb | Broccoli florets |
| 1/4 | c | Butter -; (1/2 stick) |
| 1/4 | c | All-purpose flour |
| 1 | c | Chicken broth |
| 1 | c | Milk |
| Grated Parmesan cheese | ||
| 2 | tb | Finely shredded Gruyere cheese |
| 1/2 | ts | Hot pepper sauce |
| Salt | ||
| Ground white pepper | ||
| Nonstick cooking spray | ||
| 3/4 | lb | Sliced cooked chicken – (to 1 lb); at room temperature |
INSTRUCTIONS
Wash broccoli florets and steam until just tender, about 7 minutes. Meanwhile, melt butter in medium saucepan over low heat. Whisk in flour; cook 2 to 3 minutes. Gradually whisk in chicken broth and milk. Cook, stirring with whisk, until thickened and smooth, about 6 to 8 minutes. Stir in 2 tablespoons Parmesan and Gruyere cheese. Remove pan from heat. Add hot pepper sauce; season to taste with salt and white pepper. Preheat broiler, if necessary. Coat 4 ovenproof ramekins with cooking spray. Place 1/4 of broccoli in bottom of each dish; top with 3 to 4 ounces chicken. Spoon about 1/2 cup cheese sauce evenly over each serving. Sprinkle with additional Parmesan cheese. Broil until tops are lightly browned, 1 to 2 minutes. Yield: 4 servings. Recipe Source: St. Louis Post-Dispatch - 10-05-1998 Formatted for MasterCook by Susan Wolfe - vwmv81a@prodigy.com Converted by MM_Buster v2.0l.
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