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.