2 whole chicken breasts (skinned)
1 fresh rosemary sprig
1/2 tsp. salt
1/4 tsp. pepper
2 tbsp. butter
1/4 c. all-purpose flour
1 c. milk
1 egg yolk, beaten
1 c. sour cream
1/2 c. mayonnaise
1/2 tsp. grated lemon rind
2 tbsp. lemon juice
1/2 tsp. salt
1/4 to 1/2 tsp. curry powder
2 pkgs. frozen broccoli spears (10 oz.) (thawed and drained)
1/2 c. grated Parmesan cheese

Place chicken, rosemary, salt and pepper in pot; add water to cover. Bring to boil. Cover; reduce heat and simmer 10 to 15 minutes. Drain and reserve 1/2 cup broth. Bone and chop chicken. Set aside.

Melt butter in saucepan over low heat; add flour, stir until smooth. Cook 1 minute stirring constantly. Gradually add milk and 1/2 cup broth. Cook over medium heat stirring until thickened and bubbly. Stir 1/4 cup of hot mixture into egg yolk; add remaining hot mixture. Cook 1 minute. Remove from heat. Add sour cream and next 5 ingredients.

Layer 1/2 broccoli, chicken and sauce ingredients in 2 quart casserole. Repeat layers. Sprinkle with Parmesan. Bake 350 degrees for 30 minutes. Yield: 4-6 servings.