1 bunch broccoli, cooked, sliced. Remove stalk as desired.
2 lg. whole chicken breasts, cooked, boned, in lg. slices
1/2 c. cooking sherry or to taste
1 c. grated Parmesan cheese
2 egg yolks, lightly beaten
Salt to taste
2 c. white (Bechamel) sauce (use entire quantity from recipe)

WHITE SAUCE:

4 tbsp. butter
2 c. milk or light cream, heated
4 tbsp. flour
Salt and freshly ground pepper

Preheat oven to 375 degrees F. Butter a shallow baking dish and lay the broccoli evenly over the bottom. Put chicken over broccoli. Add sherry to the white sauce, heat. Add 2 tablespoons of sauce into egg yolks, then stir yolk-sauce mixture back into the sauce. Add salt to taste. Spoon evenly over chicken. Sprinkle with cheese and bake 15-20 minutes or until very hot. Serves four (4).

White sauce directions: Melt butter in heavy-bottomed saucepan. Stir in flour and cook, stirring constantly, until the paste cooks and bubbles a bit. Don't let it brown. Stir in the hot milk or cream slowly, continuing to stir as sauce thickens. Bring to a boil. Add salt and pepper to taste. Lower the heat and cook, stirring, for 2-3 minutes more. Remove from heat.