Ingredients

1 large broccoli head, cut into 4-inch spears
1/4 C. unsalted butter, cut in pieces
5 Tbsp. flour
2 C. chicken broth
1/2 C. heavy cream, well chilled
3 Tbsp. sherry, medium dry
lemon juice to taste
1/2 C. parmesan cheese, grated
2 chicken breasts, skinned and boned, cooked and thinly sliced

Cooking Instructions

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 modlow 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-quart. gratin dish and pour half the sauce over the broccoli. Stir 1/4 C. 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.
 
 
"Now suppose one of you fathers is asked by his son for a fish; he will not give him a snake instead of a fish, will he?" (Luk 11:11)