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75 g/10 oz broccoli florets
50 g/2 oz/0.5 cup butter or margarine
25 g/1 oz/0.25 cup plain (all-purpose) flour
250 ml/8 fl oz/1 cup Chicken Stock
60 ml/4 tbsp double (heavy) cream
30 ml/2 tbsp dry sherry
Salt and freshly ground black pepper
4 cooked chicken breasts, halved lengthways
50 g/2 oz/0.5 cup Parmesan cheese, freshly grated
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Method :
Blanch the broccoli in boiling water for 5 minutes, then drain and arrange
on the base of a casserole dish (Dutch oven). Melt the butter or margarine
in a frying pan (skillet), stir in the flour and cook for 1 minute,
stirring continuously. Remove from the heat and stir in the stock, bring
to the boil, then stir in the cream and sherry and season to taste. Spoon
half the sauce over the broccoli, then lay the chicken on top and pour
over the remaining sauce. Sprinkle with the Parmesan and bake in a
preheated oven at 180°C/350°F/gas mark 4 for 20 minutes until golden
brown. |