Ingredients Jump to Instructions ↓

  1. 1 lg Broccoli head, cut into 4-in -h spears

  2. 1/4 c Unsalted butter, cut in piec -s

  3. 5 tb Flour

  4. 2 c Chicken broth

  5. 1/2 c Heavy cream, well chilled

  6. 3 tb Sherry, medium dry Lemon juice to taste

  7. 1/2 c Parmesan cheese, grated

  8. 2 Chicken breasts, skinned & b -

Instructions Jump to Ingredients ↑

  1. -ned, Cooked and thinly sliced 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


Send feedback