1/4 c. salad oil
6 chicken breasts
2 1/2 c. chicken stock or bouillon
1/4 c. butter
1/4 tsp. salt
1/2 c. heavy cream
1/2 tsp. tabasco
1 1/2 lb. fresh broccoli
1/2 c. freshly grated parmesan cheese

Saute breasts in oil. Add stock. Cook covered 20 minutes.

In saucepan melt butter; stir in flour and salt. Stir until smooth. Remove from heat. Stir in cream and tabasco.

Soak broccoli for 10 minutes and drain. Put in one inch boiling water and cook for 10-12 minutes.

Put chicken and broccoli in casserole and cover with sauce. Top with parmesan cheese. Bake 30 minutes at 350 degrees.