|Chicken breasts||3 Pound|
|Water||2 Cup (32 tbs)|
|Onion||1 Medium, quartered|
|Fresh broccoli/Two 10 ounce frozen broccoli||2 Pound|
|White sauce||2 Cup (32 tbs), made with half milk and half chicken broth|
|Hollandaise sauce||1⁄2 Cup (8 tbs)|
|Grated parmesan cheese||1⁄4 Pound, grated (1 Cup)|
|Whipping cream||1⁄2 Cup (8 tbs)|
Simmer chicken in water with the 1 tablespoon salt, celery leaves, and onion until tender, about 25 minutes.
Remove skin and bones and slice.
Separate broccoli into flowerets, and cook in boiling salted water until tender, about 15 minutes.
Combine the white sauce, Hollandaise sauce, the 3/4 teaspoon salt, Sherry, and Worcestershire.
Butter a large, shallow casserole (about 3-quart size), and arrange broccoli, spoke-fashion, around the edge; place the remainder in the center of the dish.
Sprinkle with half the grated cheese.
Arrange sliced chicken on top.
Whip cream and fold into combined sauces; spoon over chicken.
Sprinkle with remaining cheese.
Bake uncovered in a 400° oven for 20 minutes (be careful not to overcook).
Then place about 5 inches under broiler and broil until lightly browned and bubbly.