4 whole chicken breasts, split, skinned, and boned (1 lb. boneless raw)
1 (10 oz.) pkg. frozen broccoli spears, cooked and drained (2 c. fresh, steamed)
2 tbsp. unsalted butter
1/4 c. chopped onion
1/4 c. all-purpose flour
1 1/2 c. skim milk
2 tbsp. dry sherry
1/8 tsp. ground black pepper
Dash of ground nutmeg
1 1/2 tbsp. Parmesan cheese

Preheat oven to 400 degrees. Spray non-stick skillet with non-stick cooking spray. Over medium high heat, brown chicken. Arrange broccoli in 8 inch square baking pan. Place chicken in single layer over broccoli. In medium size saucepan over low heat or in double boiler, melt butter. Add onion and cook, stirring frequently, about 3 minutes. Stir in flour; cook, stirring constantly, about 1 minute. Gradually add milk, sherry, pepper, and nutmeg. Cook, stirring constantly, until thickened and smooth. Pour over chicken and broccoli. Sprinkle with cheese. Bake 20 minutes or until bubbly. Makes 4 servings, about 3 ounces chicken each. Low in cholesterol.