Almond Broccoli In Sherry Sauce

• 1 1/2 lbs fresh broccoli, trimmed and separated into florets
• 4 cups boiling water
• 1 chicken bouillon cube
• 3/4 cup boiling water
• 1/4 cup butter or 1/4 cup margarine
• 1/4 cup all-purpose flour
• 1 cup half-and-half
• 2 tablespoons sherry wine
• 2 tablespoons lemon juice
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 3/4 cup shredded parmesan cheese
• 1/3 cup slivered almonds, toasted

1. Cook florets in 4 cups boiling water in a Dutch oven over medium heat 4 to 5 minutes or until crisp-tender; drain. Place florets in a lightly greased 2-quart baking dish, and set aside.
2. Dissolve bouillon cube in 3/4 cup boiling water.
3. Melt butter in a large saucepan over medium-high heat. Whisk in flour, and cook, whisking constantly, 1 minute. Gradually whisk in bouillon mixture and half-and-half; cook, stirring constantly, until mixture thickens and comes to a boil.
4. Whisk in sherry and next 3 ingredients. Pour over broccoli; sprinkle with cheese and almonds.
5. Bake at 375u0b0 for 20 minutes or until bubbly.

fresh broccoli, boiling water, chicken, boiling water, butter, flour, sherry wine, lemon juice, salt, pepper, parmesan cheese, slivered almonds

Taken from www.food.com/recipe/almond-broccoli-in-sherry-sauce-384389 (may not work)