Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Casseroles Rice
Main dish Poultry
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
PHILLIPS (JFPH78B)
5 Whole chicken breasts -- split
1 large Bunc broccoli -- (fresh)
1/2 cup Butter -- OR margarine
1/2 cup Flour
4 cups Chicken stock
3 Egg yolks
1 cup Whipping cream -- whipped
6 tablespoons Sherry -- Salt/pepper to taste
1/2 cup Grated Parmesan -- (or more if desired)
Cook or saute the chicken breasts until tender. Remove and debone. Cook
the broccoli and season lightly, drain and set aside. Melt the butter,
stir in the flour and add the chicken stock. Cook, stirring constantly,
until the mixture comes to a boil. Simmer gently for about 5 minutes. Cool
slightly, then beat in the egg yolks. Whip the cream (not too stiff) and
fold it in with the sherry. Place the broccoli in the bottom of an oven
proof dish. Cover the broccoli with half the sauce and then the grated
cheese. Arrange the chicken over the cheese covered broccoli and top with
the remaining sauce and additional cheese if desired. Bake at 350 degrees
for 20 minutes-just until very hot. If desired put it under the broiler
for a minute to brown at the very end of the heating period.
*This dish can be made ahead as it freezes well.
Posted on PRODIGY, 2/92;
formatted by Elaine Radis; PRODIGY, BGMB90B; GEnie, E.RADIS
