Gourmet's Chicken Divan

Directions

1. In a large saucepan of boiling, salted water, cook the broccoli for 6-8 min or possibly till it is just tender. Drain it well and keep hot. In a heavy saucepan, heat the butter over mod-low heat, add in flour and cook roux, stirring, for 3 min. Add in the broth, stirring, bring the mix, and simmer it, stirring occasionally, for 10 min. Reduce heat to low and cook the mix, stirring, for 10 min. In a bowl, beat the cream till 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 possibly a 2-quart. gratin dish and pour half the sauce over the broccoli. Stir 1/4 c. Parmesan into the remaining sauce. Arrange the chicken on the broccoli, pour the remaining sauce over it, and sprinkle the mix with the remaining Parmesan cheese. Broil under a preheated broiler about 6 inches from the flame for 1 minute or possibly till the sauce is golden brown and bubbling. a 1956 Gourmet Mag. favorite