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 ~--