Prep 20 mins
Cook 25 mins
I found this recipe in "Parade" magazine and it is from Sherri Shepherd of "The View." On the show, she purports to not know how to cook, but she made this right? I used to make a version of this (not realizing it had an actual name) when I was young and didn't know how to cook. My version was good tasting, but deadly. It involved stewing chicken and adding a stick of butter and some broccoli until the florets all fell apart and there was individual broccoli's floating around. My family loved it! OMG!
- 1 large head broccoli, trimmed and cut into 4-inch spears
- 1⁄4 cup unsalted butter, diced (1/2 stick)
- 5 tablespoons all-purpose flour
- 2 cups chicken broth
- 1⁄2 cup heavy cream, well chilled
- 3 tablespoons dry sherry (medium dry)
- fresh lemon juice
- kosher salt
- fresh ground black pepper
- 1⁄2 cup parmesan cheese, freshly grated
- 1 1⁄2 lbs boneless skinless chicken breasts, cooked and sliced thin
- Heat a large saucepan, with salted water, to boiling; cook broccoli until tender, 6 to 8 minutes.
- Drain broccoli, set aside, cover to keep warm.
- Meanwhile, in another heavy saucepan, melt butter over low heat; stir in flour and continue stirring for about 3 minutes.
- Slowly stir in broth and bring to a boil; continue cooking and stirring until the mixture gets thick, about 10 minutes.
- Beat cream,with an electric mixer, until stiff peaks form; fold into flour mixture, along with sherry and enough lemon juice to taste.
- Season with salt and pepper.
- Arrange broccoli in a flame-proof platter; pour over half the sauce.
- Stir 1/4 cup of the Parmesan into the remaining sauce; arrange chicken on top of the broccoli,then pour the 2nd half of the sauce over it.
- Sprinkle with remaining Parmesan and broil about 6 inches from the heat, until the sauce is golden and bubbly, about 1 minute.