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3 | Chicken breasts, whole |
1 1/2 x ca. 450 g | Broccoli, fresh; or 2 (10oz) packages frozen broccoli |
1/4 Tasse | Butter (or marg.) |
1/4 Tasse | all-purpose flour |
1/2 Tasse | whipping cream |
3 Esslöffel | Cooking sherry |
1/2 Teelöffel | salt |
| Ds Pepper |
1/4 Tasse | Cheese, Parmesan; Plus |
2 Esslöffel | Cheese, Parmesan |
Cook chicken breasts in boiling salted water until tender. Drain, reserving 2 cups broth. Let chicken breast cool to touch; discard skin. Thinly slice chicken breasts to yield 18 slices; set aside.
Cook broccoli in a small amount of boiling salted water just until crisp-tender; drain well, and set aside.
Melt butter in a heavy saucepan over low heat; add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually stir in reserved 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 a lightly greased 13x9x2" glass baking dish; top with half of sauce. Arrange chicken slices over broccoli. Stir 1/4 cup parmesan cheese into the remaining sauce; spoon over chicken. Sprinkle with 2 tablespoons Parmesan cheese.
Bake at 350 degrees for 20 to 25 minutes or until bubbly; then broil 2 minutes or until top of casserole is delicately browned.
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