1 1/2 lb Chicken breast halves,
Skinned
6 c  Water
1    Bouquet Garni*
20 oz Frozen broccoli spears
2 tb Corn oil margerine
1/4 c  (+ 1 Tb) All purpose flour
1/2 c  Evaporated skim milk
3 tb Cooking sherry
1/2 ts Salt
1/8 ts White pepper
1/4 c  Grated parmesan cheese,
Divided

1. Place chicken in a Dutch oven; add water and *Bouquet Garni (3 sprigs
fresh parsley, 1 bay leaf, 6 whole black peppercorns, 1/2 tsp dried
whole thyme, all enclosed in a double layer of cheesecloth and tied
securely). Cover and bring to a boil. Reduce heat, and simmer 25
minutes or until chicken is done. Remove chicken and Bouquet Garni
from broth, reserving 2 cups broth. Discard Bouquet Garni. Chill
reserved broth, and skim congealed fat from surface. Bone and slice
chicken; set aside. 2. Cook broccoli according the package directions.
Drain well. Arrange
broccoli spears crosswise in a 13x9x2″ baking dish. Set aside. Melt
margerine in a large skillet over low heat; add flour, stirring until
smooth. Cook 1 minute, stirring constantly. Gradually add reserved
broth; cook over medium heat, stirring constantly, until mixture is
thickened and bubbly. Remove from heat; stir in milk, sherry, salt,
and pepper. 3. Pour half of sauce over broccoli and top with chicken
slices. Add
2 tablespoons cheese to remaining sauce in skillet; stir until well
blended, and pour over chicken. Sprinkle with remaining 2 tablespoons
cheese, and bake at 350F for 20 minutes or until casserole is
thoroughlyheated and top is golden brown. Nutritional Analysis: (per
serving)
Calories 241, protein 29g, carbo 12g, fat 8g,
saturated fat 2g, sodium 362mg, cholesterol 64mg ~–