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1 medium bunch of broccoli florets
1 14 0z. can chicken broth
3 Tbsp. unsalted butter, divided use
3 Tbsp. all-purpose flour
1/4 tsp. salt
1 dash white pepper
1/4 cup cream
1/3 cup shredded Parmesan cheese
2 Tbsp. white wine
4 chicken breasts

Cut broccoli into long florets with stems. Boil briefly in salted water just until crisp tender. Drain, the refresh in ice water to set the color. Set aside.

In a small saucepan boil the chicken broth until reduced to 1 cup.

In a medium skillet with a 1 Tbsp. butter, brown the chicken breasts on both sides, then remove from the pan. Put the remaining 2 Tbsp. butter in the pan, blend in flour, salt and white pepper. Add reduced chicken broth and cook, stirring until mixture thickens and bubbles. Stir in cream, 2 Tbsp. of the cheese and the wine. Remove from the heat.

Place chicken and broccoli in the pan with the sauce, cover and finish cooking in a 350 oven until the chicken is completely cooked through and a meat thermometer registers 165.