• 2 bunches fresh broccoli or 2 10 oz. packages frozen broccoli spears
• 1/4 cup butter or margerine
• 6 tablespoons all-purpose flour
• 1/2 teaspoon salt
• 2 cups chicken broth *
• 1/2 cup whipping cream *
• 3 tablespoons dry sherry *
• 3 chicken breasts, cooked, boned and cut in half
• 1/4 cup grated Parmesan cheese

Cook broccoli in boiling, salted water: drain. (If using frozen broccoli you don't need to cook it first.) Melt butter; blend in flour, salt and dash pepper. Add chicken broth all at once; cook and stir til mixture thickens and bubbles. Stir in cream and wine.

Place broccoli crosswise in 12 x 7.5 x 2 inch baking dish. Add half the sauce. Top with chicken pieces. To remaining sauce, add Parmesan cheese; pour over chicken; sprinkle with extra cheese. Bake at 350 for 20 minutes or until heated. Then broil just til sauce is golden. Makes 6 to 8 servings.