Gourmet's Chicken Divan
head, cut into 4 inch spears
unsalted, cut in pieces
heavy whipping cream
parmesan, parmigiano-reggiano cheese, grated
skinned, boned, cooked and thinly sliced
In a large saucepan of boiling, salted water, cook the broccoli for 6 to 8 minutes or until it is just tender.
Drain it well and keep warm.
In a heavy saucepan, melt the butter over mod-low heat, add flour and cook roux, stirring, for 3 minutes.
Add the broth, stirring, bring the mixture, and simmer it, stirring occasionally, for 10 minutes.
Reduce heat to low and cook the mixture, stirring, for 10 minutes.
In a bowl, beat the cream until it holds stiff peaks.
Fold the cream, Sherry, and lemon juice into the sauce.
Season with salt and pepper to taste.
Arrange broccoli on a flameproof patter or a 2-quart gratin dish and pour half the sauce over the broccoli.
Stir ¼ cup Parmesan into the remaining sauce.
Arrange the chicken on the broccoli, pour the remaining sauce over it, and sprinkle the mixture with the remaining Parmesan cheese.
Broil under a preheated broiler about 6 inches from the flame for 1 minute or until the sauce is golden and bubbling.