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Ingredientes
- 1 lrg Broccoli head, cut into 4-in h spears
- 1/4 c. Unsalted butter, cut in piec s
- 5 Tbsp. Flour
- 2 c. Chicken broth
- 1/2 c. Heavy cream, well chilled
- 3 Tbsp. Sherry, medium dry Lemon juice to taste
- 1/2 c. Parmesan cheese, grated
- 2 x Chicken breasts, skinned & b ned, Cooked and thinly sliced
Direcciones
- In a large saucepan of boiling, salted water, cook the broccoli for 6-8 min or possibly till it is just tender. Drain it well and keep hot. In a heavy saucepan, heat the butter over mod-low heat, add in flour and cook roux, stirring, for 3 min. Add in the broth, stirring, bring the mix, and simmer it, stirring occasionally, for 10 min. Reduce heat to low and cook the mix, stirring, for 10 min. In a bowl, beat the cream till it holds stiff peaks. Fold the cream, Sherry, and lemon juice into the sauce. Season with salt and pepper to taste. Arrange broccoli on a flameproof patter or possibly a 2-quart. gratin dish and pour half the sauce over the broccoli. Stir 1/4 c. Parmesan into the remaining sauce. Arrange the chicken on the broccoli, pour the remaining sauce over it, and sprinkle the mix with the remaining Parmesan cheese. Broil under a preheated broiler about 6 inches from the flame for 1 minute or possibly till the sauce is golden brown and bubbling. a 1956 Gourmet Mag. favorite
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 150g | |
| Recipe makes 6 servings | |
| Calories 201 | |
| Calories from Fat 124 | 62% |
| Total Fat 14.14g | 18% |
| Saturated Fat 8.69g | 35% |
| Trans Fat 0.01g | |
| Cholesterol 50mg | 17% |
| Sodium 273mg | 11% |
| Potassium 184mg | 5% |
| Total Carbs 7.91g | 2% |
| Dietary Fiber 0.9g | 3% |
| Sugars 0.94g | 1% |
| Protein 8.94g | 14% |
