2 (1 lb.) pkg. frozen chicken breasts, thawed
Celery tops, chopped
1 sm. onion, sliced
4 peppercorns
1 bay leaf
Pinch of thyme
1/2 c. diced celery
1/4 c. butter
1/4 c. milk or cream
1/4 c. flour
1 c. chicken stock
1 tsp. salt
2 (10 oz.) pkg. frozen broccoli spears
Paprika

Place chicken breasts in large pan with 4 cups salted water. Add chopped celery tops, onion, peppercorns, bay leaf and thyme. When water boils, reduce heat and simmer 40-45 minutes, or until tender. Remove chicken breasts, reserve stock and season if necessary. Saute celery in 2 tablespoons butter.

In top of double boiler, melt remaining butter; add flour and blend in milk or cream and chicken stock. Cook, stirring constantly, until smooth and thickened. Add sauteed celery and salt and pepper to taste. Cook broccoli according to package directions; drain.

Line baking dish with broccoli. Place chicken breasts on top. Distribute sauce evenly over chicken and broccoli. Sprinkle chicken with paprika. Place in hot oven until heated thoroughly. Serves 6.