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CHICKEN DIVAN - Irene Blackey IQ <7

Preparatory boiling 2 1/2 hours
Oven temperature 400° for 15 minutes —

I Ig bunch broccoli L tbs flour

6 pe chicken breasts: i tbs butter

2 tsp salt 2c chicken stock

2 stalks celery 1/2 c thick cream, whipped
lL onion 3 ths. sherry or white wine
2. carrots: Parmesan cheese

Boil chicken breasts in salted water with celery, carrots
and onion for about 2 1/2 hours - less time if frying chick-
en is used. Wash and drain broccoli and cook in salted
water until tender. Drain.

Melt the butter, blend in the flour, gradually add the
ehieken stock stirring constantly till thick. Cook 1O min,
more: over low flame. Fold the whipped cream and sherry in
to sauce. Place broccoli in casserole and arrange chicken
on top. Pour on sauce and sprinkle generously with grated
Barmesan cheese. Put in oven until sauce bubbles and browns

Serves: 6