From the kitchen
of Georgia Harding
1 medium broccoli bunch
14 ounce can chicken broth
2 tablespoon butter
3 tablespoons flour
1/4 teaspoon salt
1/8 teaspoon white pepper
1/4 cup cream
1/3 cup grated Parmesan cheese
1 1/2 tablespoon dry white wine
4 Chicken breast halves (large, skinless, poached)
Cut broccoli into long florets with stems. Boil briefly in lots of salted
water just until crisp and tender. Drain, then refresh with ice water.
Drain and pat well-dry with paper towels. In a small saucepan boil chicken
broth until reduced to 1 cup.
In a medium skillet, melt butter; blend in flour, 1/4 tsp salt, and
a dash of white pepper. Add chicken broth and cook, stirring until mixture
thickens and bubbles. Stir in cream, 2 tsp parmesan and wine. Remove from
heat. Place chicken and broccoli in a serving dish and pour the sauce over
the top and sprinkle with additional Parmesan cheese.