3 Whole chicken breasts
1 1/2 Lbs. fresh broccoli or 2 10 oz. Pkg. frozen
1/4 Cup butter
1/4 Cup flour
1/2 Cup whipping cream
3 Tablespoon cooking sherry
1/2 Teaspoon salt
Dash of pepper
1/4 Cup plus 2 Tbsp. grated parmesan cheese
Cook chicken breast in boiling salted water until tender. Drain-Reserving 2 cups broth. Let chicken breast cool to touch: discard skin. Thinly slice chicken breast to yield 18 slices; set aside.
Cook broccoli in small amount of boiling salted water until crisp tender drain well-set aside.
Melt butter in heavy saucepan over low heat: add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually stir in broth, whipping cream, and sherry; cook over medium heat, stirring constantly, until thickened and bubbly. Stir in salt and pepper: remove from heat.
Arrange broccoli in lightly greased 13x9x2” glass baking dish: top with half the sauce. Arrange cheese into the remaining sauce: spoon over chicken sprinkle with 2 tbsp. parmesan cheese.
Bake at 350’F. for 20-25 minutes or until bubbly Then broil 2 minutes or until top of casserole is delicately browned. Yield 6-8 servings.
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This is a perfect dish to serve for company. Make plenty, everyone will want seconds! The chicken is dipped in a butter and garlic and lemon juice mixture then rolled in bread crumbs spiced with parmesan cheese and fresh parsley. Vermouth is added and it is baked. This can be made ahead and popped in the oven about an hour before you are ready to eat!