Ingredients

1-1/2 lb. chicken breast halves, skinned
6 C. water
1 bouquet garni*
20 oz. frozen broccoli spears
2 Tbsp. corn oil margarine
1/4 C. plus 1 Tbsp. all purpose flour
1/2 C. evaporated skim milk
3 Tbsp. cooking sherry
1/2 tsp. salt
1/8 tsp. white pepper
1/4 C. grated parmesan cheese, divided

Cooking Instructions

* 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). Place chicken in a Dutch oven with Bouquet Garni; add water and Cover and bring to a boil. Reduce heat, and for simmer 25 minutes or until chicken is done. Remove chicken and Bouquet Garni from broth, reserving 2 C. broth. Discard Bouquet Garni. Chill reserved broth, and skim congealed fat from surface. Bone and slice chicken; set aside. Cook broccoli according the package directions. Drain well. Arrange broccoli spears crosswise in a 13x9x2-inch baking dish. Set aside. Melt margarine 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. Pour half of sauce over broccoli and top with chicken slices. Add 2 Tbls. cheese to remaining sauce in skillet; stir until well blended, and pour over chicken. Sprinkle with remaining 2 Tbls. cheese, and bake at 350 for 20 minutes or until casserole is thoroughly heated and top is golden brown.
 
 
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