1 lg. bunch broccoli, trimmed and cut into 4 long pieces
1/4 c. unsalted butter, cut into pieces
5 tbsp. flour
2 c. chicken broth
1/2 c. well chilled heavy cream
3 tbsp. med. dry sherry
Fresh lemon juice to taste
1/2 c. fresh grated Parmesan cheese
2 whole boneless, skinless chicken breasts (1 1/2 lbs.), cooked and sliced thin

Preparation: Cook broccoli in salted water for about 6 to 8 minutes or until crisp tender; drain well. Keep warm. In heavy saucepan, melt butter over low heat. Add flour and cook, stirring for 3 minutes. Add broth, stirring, bring the mixture to a boil, stirring, and simmer it for 10 minutes. Reduce heat to low and cook the mixture for 10 minutes more, always stirring.

In a bowl, beat cream until it holds stiff peaks; fold into it the sherry and lemon juice onto the sauce and season with salt and pepper.

Arrange the broccoli in a flame-proof 2 quart gratin dish and pour half the sauce over it. Stir 1/4 cup Parmesan into the remaining sauce. Arrange the chicken on the broccoli, pour remaining sauce over it, and sprinkle the mixture with the remaining 1/4 cup Parmesan cheese. Broil the mixture under a preheated broiler, about 6 inches from the heat for 1 minute or until the sauce is golden and bubbling.

Delicious.