Ingredients

Serves 6

　　1 large bunch of broccoli, trimmed and cut into 4-inch long spears

　　1/2 stick (1/4 cup) unsalted butter, cut into pieces

　　5 tablespoons all-purpose flour

　　2 cups chicken broth

　　1/2 cup well-chilled heavy cream

　　3 tablespoons medium-dry Sherry

　　fresh lemon juice to taste

　　1/2 cup freshly grated Parmesan

　　2 whole boneless skinless chicken breasts (about 1 1/2 pounds total), cooked and sliced thin

　　

Step 1

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.

　　

Step 2

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.