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Entertaining with Bluegrass Winners Cookbook
Serves 8 To 10


• 1/3 cup butter
• 6 tablespoons all-purpose flour
• 1 cup chicken stock
• 1 cup light cream
• 2 egg yolks
• Hot sauce to taste
• 1/2 cup sherry
• 2 teaspoons fresh lemon juice
• 1½ pounds fresh broccoli florets, steamed
• 1¼ pounds chicken breasts, cooked
• 1 cup freshly grated
• Parmesan cheese
• Salt and pepper to taste


• Preheat oven to 350°F.

• Melt butter over low heat. Add flour and whisk until well blended.

Remove from heat and blend in chicken stock and cream.

• Return to heat and cook/ stirring constantly until thick and smooth.

• Beat egg yolks well/ adding a little hot sauce to yolks while stirring.

• Pour small amount of chicken stock mixture into eggs to temper.

• Pour eggs back into main chicken stock mixture.

• Add sherry and lemon juice.

• Arrange cooked broccoli in shallow baking dish and cover with cooked chicken breasts.

• Pour sauce over chicken and broccoli. Bake 40 minutes, then sprinkle with Parmesan cheese. Continue cooking until lightly browned and bubbling.


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