Serves 6

1 large bunch of broccoli, trimmed and cut into 4-inch spears
½ stick (¼ cup) unsalted butter, cut into pieces
5 table spoons all-purpose flour
2 cups chicken broth
½ cup well-chilled heavy cream
3 tablespoons medium-dry Sherry
Fresh lemon to taste
½ cup freshly grated Parmesan cheese
2 whole boneless, skinless chicken breasts cooked and sliced thin

In a large sauce pan of boiling salted water cook the broccoli for 6 to 8 minutes, or until just tender, drain well, and keep warm. In a heavy saucepan melt butter over moderately low heat, add the flour, and cook the roux, stirring, for 3 minutes. Add the broth, stirring, bring the mixture to a boil, stirring, and simmer, stirring occasionally, for 10 minutes.

In a bowl beat the cream until it holds stiff peaks. Fold the whipped cream, Sherry, and lemon juice into the sauce, and season the sauce with salt and pepper.

Arrange the broccoli on a flameproof platter or in a 2-quart gratin dish and pour half the sauce over it. Stir ¼ cup of the Parmesan cheese into the remaining sauce. Arrange the sliced chicken on the broccoli, pour the remaining sauce over it, and sprinkle the mixture with the remaining ¼ cup of Parmesan cheese. Broil the mixture under a preheated broiler about 6 inches from the heat for 1 minute or until sauce is golden and bubbling.