• Grease for the pan
• 5 skinless and boneless chicken breasts or cutlets
• 1 bunch of broccoli, blanched
• 2 cups Béchamel Sauce
• ¼ cup dry sherry

1. Preheat the oven to 350 degrees F.
2. Generously grease a 9 X 13-inch baking pan.
3. Arrange the chicken breasts in the pan.
4. Slice the broccoli into serving-size pieces and place on top of the chicken.
5. Cover the broccoli with the Béchamel Sauce.
6. Pour the sherry into the corners of the baking pan.
7. Bake in the preheated oven for 20-25 minutes, until the chicken is fork-tender.

• 1 cup water
• 1 cup pareve milk
• 2 tbsp unsalted margarine
• ¼ cup all-purpose flour

1. In a 2-cup glass measure, combine the water and the pareve milk.
2. In a medium-sized saucepan over low heat, melt the margarine.
3. Stir in the flour and whisk together for several minutes.
4. Do not brown.
5. Stir in ½ cup of the liquid, then the remainder.
6. Cook until thickened.

Source: Kosher Cookery by Frances R. AvRutick