Categories: Poultry 
      Yield: 6 servings 
  
      1 lg Broccoli head, cut into 4-in        3 tb Sherry, medium dry 
           -h spears                                Lemon juice to taste 
    1/4 c  Unsalted butter, cut in piec      1/2 c  Parmesan cheese, grated 
           -s                                  2    Chicken breasts, skinned & b 
      5 tb Flour                                    -ned, 
      2 c  Chicken broth                            Cooked and thinly sliced 
    1/2 c  Heavy cream, well chilled       
  
  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 1/4 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