| 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
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