Gourmet's Chicken Divan

• 1 large broccoli florets head, cut into 4 inch spears
• 1/4 cup butter unsalted, cut in pieces
• 5 tablespoons flour, all-purpose
• 2 cups chicken broth
• 1/2 cup heavy whipping cream well chilled
• 3 tablespoons sherry medium dry
• 1 x lemon juice to taste
• 1/2 cup parmesan, parmigiano-reggiano cheese, grated grated
• 2 each chicken breasts skinned, boned, cooked and thinly sliced

1. In a large saucepan of boiling, salted water, cook the broccoli for 6 to 8 minutes or until it is just tender.
2. Drain it well and keep warm.
3. In a heavy saucepan, melt the butter over mod-low heat, add flour and cook roux, stirring, for 3 minutes.
4. Add the broth, stirring, bring the mixture, and simmer it, stirring occasionally, for 10 minutes.
5. Reduce heat to low and cook the mixture, stirring, for 10 minutes.
6. In a bowl, beat the cream until it holds stiff peaks.
7. Fold the cream, Sherry, and lemon juice into the sauce.
8. Season with salt and pepper to taste.
9. Arrange broccoli on a flameproof patter or a 2-quart gratin dish and pour half the sauce over the broccoli.
10. Stir 1/4 cup Parmesan into the remaining sauce.
11. Arrange the chicken on the broccoli, pour the remaining sauce over it, and sprinkle the mixture with the remaining Parmesan cheese.
12. Broil under a preheated broiler about 6 inches from the flame for 1 minute or until the sauce is golden and bubbling.

broccoli florets head, butter, flour, chicken broth, heavy whipping cream well, sherry, lemon juice, parmesan, chicken breasts skinned

Taken from recipeland.com/recipe/v/gourmets-chicken-divan-44799 (may not work)