3 whole chicken breasts
2 (10 oz.) pkg. frozen broccoli
1/4 c. butter
1/4 c. all purpose flour
1/2 c. whipping cream
3 tbsp. cooking sherry
1/2 tsp. salt
dash of pepper
1/4 c. plus 2 tbsp. grated parmesan cheese

Cook chicken breasts in boiling salted water until tender. Drain, reserving 2 cups broth. Let chicken cool and set aside. Cook broccoli in small amount of boiling salted water; drain and set aside. Melt butter in heavy saucepan over low heat. Add flour, stirring until smooth. Cook 1 minute, stirring constantly; gradually stir in broth, whipping cream and sherry. Continue to cook over medium heat until thickened and bubbly, stirring constantly. Stir in salt and pepper. Arrange broccoli in 13 x 9 inch baking dish; top with 1/2 sauce. Arrange chicken pieces over broccoli. Stir 1/4 cup parmesan cheese into remaining sauce and spoon over chicken. Sprinkle on the 2 Tbsp. parmesan cheese.

Bake at 350°F for 20 to 25 minutes; then broil for 2 minutes.