Recipe - Gourmets Chicken Divan

1 lg Broccoli head, cut into 4in
h spears
One fourth cup Unsalted butter, cut in piec
s
5 tablespoon Flour
2 cup Chicken broth
One half cup Heavy cream, well chilled
3 tablespoon Sherry, medium dry
Lemon juice to taste
One half cup Parmesan cheese, grated
2 Chicken breasts, skinned & b
ned,
Cooked and thinly cut or sliced up

In a large saucepan of boiling, salted water, cook the broccoli for 68
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 2qt. gratin dish and pour half the sauce over the
broccoli. Stir One fourth 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