1 large bunch of broccoli, trimmed and cut into 4-inch spears
1/4 cup ( 1/2 stick) unsalted butter, cut into pieces
5 tablespoons flour
2 cups reduced-sodium chicken broth
1/2 cup heavy cream, well-chilled
3 tablespoons medium-dry sherry
Fresh lemon juice
1/2 cup freshly grated Parmesan
11/2 pounds skinless, boneless chicken breast halves, cooked and sliced thin
Boil or steam broccoli until just tender. Drain it well, and keep it warm.
In a heavy saucepan, melt the butter over medium-low heat. Whisk in the flour and cook, stirring, for 3 minutes. Whisk in the broth and bring to a boil, stirring. Simmer, stirring occasionally, 10 minutes.
Meanwhile, beat the cream until it holds stiff peaks. Fold it, along with the sherry and lemon juice, into the sauce.
Heat the broiler. Arrange the broccoli in a 2-quart baking dish, and pour half the sauce over it. Arrange the chicken on the broccoli. Stir 1/4 cup of the Parmesan into the remaining sauce, and pour it over the chicken. Sprinkle on the remaining 1/4 cup of Parmesan.
Place under the broiler, about 6 inches from the heat, for 1 minute, until the sauce is golden and bubbling. Makes 6 servings.
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