Celebrating column’s fifth anniversary with special occasion

Published: Thursday, September 26, 2013 at 02:28 PM.

Wash and drain broccoli. Cook in boiling salted water for 6-8 minutes or until tender. Drain and keep hot.

Melt butter in a saucepan, blend in flour and add chicken broth. Stir constantly until thick and smooth. Continue cooking over low heat for 8-10 minutes, stirring frequently. Fold in whipped cream, add sherry with salt and pepper, to taste.

In an ovenproof 10 x 13 – inch baking dish place cooked broccoli, pour half the sauce over this. Add ¼ cup Parmesan cheese to remaining sauce and stir to mix.

Arrange chicken slices on top of broccoli, cover with remaining sauce and sprinkle with remaining cheese. Cook dish under broiler until sauce bubbles and is lightly browned.


Raspberry Sherbert

Makes 4 cups.

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