Timing in preparing Hollandaise sauce is crucial! This needs to be done as close to the end of cooking time of the broccoli and chicken as possible. Don't rush the cooking of the Hollandaise because it will separate and while it will still taste good (just in case yours separates!) it will not be as attractive.

3 egg yolks
1/2 c. melted butter
2 tbsp. lemon juice
1 tbsp. hot water
A dash of cayenne pepper

Lightly beat the egg yolks in a small saucepan. Add all the other ingredients and cook over a low heat, stirring constantly until the sauce reaches a "thin pudding" consistency.