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  1 1/2 pounds Chicken breast halves
6 cups Water
1 Bouquet Garni*
20 ounces Frozen broccoli spears
2 tablespoons Corn oil margerine
1/4 cup (+ 1 Tb) All purpose flour
1/2 cup Evaporated skim milk
3 tablespoons Cooking sherry
1/2 teaspoon Salt
1/8 teaspoon White pepper
1/4 cup Grated parmesan cheese
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.


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TAG: chicken, broth, stirring, broccoli, garni, casserole, ,
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