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CHICKEN
AND BROCCOLI AU GRATIN
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water
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1/2
tsp. salt
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1
tsp. salt
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1/2
tsp. dry mustard
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1/2
tsp. pepper
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1
c. chicken broth
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1/2
sm. onion
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1/2
c. light cream
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1/8
tsp. thyme
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1
c. shredded cheddar
cheese
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2
pkg., 10 oz., frozen broccoli
spears
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2
T. dry white wine, optional dash
of white pepper
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2
whole chicken breasts
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grated
Parmesan cheese
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1/4
c. butter or margarine
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onion
powder to taste
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1/4
c. flour
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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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