2 bunches fresh broccoli or 2 (10 oz.) pkgs. frozen broccoli spears
1/4 c. butter
6 tbsp. all-purpose flour
1/2 tsp. salt
2 c. chicken broth
1/2 c. whipping cream
3 tbsp. dry sherry
3 chicken breasts, cooked, boned and cut in half
1/4 c. grated Parmesan cheese

Cook broccoli in boiling, salted water, then drain. Melt butter. Blend in flour, salt and dash of pepper. Add chicken broth all at once. Cook and stir until mixture thickens and bubbles. Stir in cream and wine. Place broccoli crosswise in a 12 x 7 1/2 x 2 inch baking dish. Add half the sauce.

Top with chicken pieces. To the remaining sauce, add Parmesan cheese. Pour over chicken. Sprinkle with extra Parmesan cheese. Bake at 350 degrees for 20 minutes or until heated, then broil just until sauce is golden. Makes 6 to 8 servings.