2 pkg. (10 oz.) frozen broccoli spears, cook, drain & cut (I use fresh broccoli
2 whole chicken breasts
1 1/2 c. water
1 tsp. salt
1/8 tsp. white pepper
1/2 sm. onion
1/8 tsp. thyme

Bring to boil, cover, simmer about 30 minutes until tender. Remove chicken from broth. Boil broth uncovered until reduced to 1 cup, strain. Reserve broth for sauce.

1/4 c. butter
1/4 c. flour
1/2 tsp. salt
1/2 tsp. dry mustard
Dash white pepper

Stir in chicken broth adding 1/2 cup light cream. Cook at medium heat 1 minute. Add 1 cup Cheddar cheese and stir until melted. Stir in 2 tablespoons dry white wine. Remove from heat.

Arrange broccoli on bottom of 8 x 9 inch baking dish, over lap chicken slices. Pour over sauce. Sprinkle lightly with Parmesan cheese. Bake at 350 degrees for 25 minutes until heated through and top starts to brown. Serves 6.