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Located at:

118 First Street
(corner of Main and First)


Noon until 3 p.m.
Wednesdays and Saturdays or call for appointment. 2018 Museum Season opens in May.



1/2 tsp. salt

1 tsp. salt

1/2 tsp. dry mustard

1/2 tsp. pepper

1 c. chicken broth

1/2 sm. onion

1/2 c. light cream

1/8 tsp. thyme

1 c. shredded cheddar cheese

2 pkg., 10 oz., frozen broccoli spears

2 T. dry white wine, optional dash of white pepper

2 whole chicken breasts

grated Parmesan cheese

1/4 c. butter or margarine

onion powder to taste

1/4 c. flour

Split the chicken breasts. Place them in a pan and add water to cover. Add a teaspoon of salt, 1/2 teaspoon pepper, onion, and thyme. Bring to a boil, cover and simmer over low heat until the chicken is tender, about 30 minutes. Boil broth uncovered until reduced to 1 cup. Strain. Reserve the broth for the sauce. Cook broccoli, following label directions, drain. Cut spears into smaller pieces. Remove bone and skin from the chicken. Slice neatly. Melt the butter in a medium pan, blend in the flour, salt, pepper and mustard. Stir in the chicken broth and cream. Cook over medium heat, stirring constantly, until sauce thickens and bubbles one minute. Add cheese and stir until melted. Stir in wine. Remove from heat. Arrange broccoli in bottom of a greased 8 or 9 inch dish. Overlap chicken on broccoli. Pour sauce over the chicken. Sprinkle lightly with Parmesan cheese. Bake in a 350° oven for 25 minutes or until heated through and top starts to brown. Makes 6 servings. Serve over rice.

Submitted by Genevieve Yohe

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