Chicken Divan

1. 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.

2. 2

   In a heavy saucepan melt the butter over moderately low heat, add the flour, and cook the roux, stirring, for 3 minutes.

3. 3

   Add the broth, stirring, bring the mixture to a boil, stirring, and simmer it, stirring occasionally, for 10 minutes.

4. 4

   Reduce the heat to low and cook the mixture, stirring, for 10 minutes.

5. 5

   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.

6. 6

   Arrange the broccoli on a flameproof platter or in a 2-quart gratin dish and pour half the sauce over it.

7. 7

   Stir 1/4 cup of the Parmesan into the remaining sauce.

8. 8

   Arrange the chicken on the broccoli, pour the remaining sauce over it, and sprinkle the mixture with the remaining 1/4 cup Parmesan.

9. 9

   Broil the mixture under a preheated broiler about 6 inches from the heat for 1 minute, or until the sauce is golden and bubbling.

* Per serving · 4 servings · Values may vary.

No additional tips available.