Gourmet's chicken divan

Yield: 6 servings

Measure Ingredient
1 large Broccoli head, cut into 4-in h spears
¼ cup Unsalted butter, cut in piec s
5 tablespoons Flour
2 cups Chicken broth
½ cup Heavy cream, well chilled
3 tablespoons Sherry, medium dry
\N \N Lemon juice to taste
½ cup Parmesan cheese, grated
2 \N Chicken breasts, skinned & b ned,
\N \N 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 ¼ 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

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