Chicken Divan

Ingredients:

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

Preparation:

In a large saucepan of boiling, salted water, cook the broccoli until
it is just tender. Drain it well and keep warm.

In a heavy saucepan, melt the butter over medium low heat, add flour
and cook roux, stirring, for 3 minutes. Add the broth, stirring, bring
the mixture to a boil, then simmer it, stirring occasionally, for 15
minutes. Set aside to cool slightly.

Meanwhile 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 in a 2-quart gratin dish and pour half the sauce over
the broccoli. Stir 1/4 cup Parmesan into the remaining sauce. Arrange
the cooked 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.






http://www.neopets.com/refer.phtml?username=duckiewoman