MMMMM----- Recipe via Meal-Master (tm) v8.02
       Title: Gourmet’s Chicken Divan
  Categories: Chicken, Entree, Continental
       Yield: 6 servings
       1 ea Lg Broccoli head, cut into 4
       5 T  Flour
     1/2 c  Heavy cream, well chilled
       1 x  Lemon juice to taste
       2 ea Chicken breasts, skinned & b
     1/4 c  Unsalted butter, cut in piec
       2 c  Chicken broth
       3 T  Sherry, medium dry
     1/2 c  Parmesan cheese, grated
       1 x  Cooked and thinly sliced
   In a large saucepan of boiling, salted water, cook the broccoli for
   6-8 minutes or until it is just tender.  Drain it well and keep warm.
   In a heavy saucepan, melt the butter over mod-low heat, add flour and
   cook roux, stirring, for 3 minutes.  Add the broth, stirring, bring
   the mixture, and simmer it, stirring occasionally, for 10 minutes.
   Reduce heat to low and cook the mixture, stirring, for 10 minutes. In
   a bowl, beat the cream until 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 a 2-qt. gratin
   dish and pour half the sauce over the broccoli.  Stir 1/4 cup
   Parmesan into the remaining sauce. Arrange the chicken on the
   broccoli, pour the remaining sauce over it, and sprinkle the mixture
   with the remaining Parmesan cheese. Broil under a preheated broiler
   about 6 inches from the flame for 1 minute or until the sauce is
   golden and bubbling. a 1956 Gourmet Mag. favorite