CHICKEN-DIVAN

Broccoli, chicken, a rich Sherry-Béchamel Sauce, and a sprinkling of cheese.

1 frying chicken (about 3 lbs.), split

2 cups water

                   Salt

1 box frozen broccoli spears

2 Tbsp. butter

3 Tbsp. flour

                   Milk

                   Pepper

2 Tbsp. sherry

                   Grated Parmesan cheese

1. Simmer chicken in water with 1 tsp. salt 45 minutes, or until very tender. Remove chicken from stock and let cool. Save stock.

2. Remove meat from bones in large pieces; then cut in long slices

3. Cook broccoli until just tender; drain, and put in a shallow casserole.

3. Melt butter in top of a double boiler stir in flour to make a roux and let cook 1 minute.

4. Measure chicken broth, and add enough milk to make 2 cups. Add to roux making a Béchamel sauce. Cook stirring constantly until thickened. Add salt, pepper, and sherry.

5. Cover broccoli with chicken, then with sauce. Sprinkle with cheese. Bake in hot oven, (400 F.), about 12 minutes. Serves 2.

©Al (Alex-Alexander) D. Girvan. All rights reserved.