4 lg. chicken breasts, poaches
1 pkg. broccoli, cooked until crisp

Drain broccoli and place in 9 x 13-inch casserole. Top with hollandaise sauce.

HOLLANDAISE SAUCE:

2/3 stick butter, divided into 1/3rds
1 egg yolk
1 tbsp. lemon juice
Salt and pepper to taste

Mix egg yolk, lemon juice and 1/3 of butter in top of double boiler. Cook over hot water, stirring constantly until thickening begins. Add 2nd 1/3 of butter. Allow mixture to thicken again then add 3rd piece of butter and seasoning. Serve as soon as thickened. If sauce separates, cream may be beaten into it.

Arrange deboned chicken over broccoli and hollandaise, cover with rich cream sauce.

RICH CREAM SAUCE:

1 tbsp. flour
Dash salt
3/4 c. light cream

Stir above ingredients until smooth.

Sprinkle with almonds browned in butter. Sprinkle liberally with Parmesan cheese. Bake covered 20 minutes at 350 degrees. Serves 6.