3 or more lb. chicken breast
20 oz. fresh or frozen broccoli
2 c. (16 oz.) sliced mushrooms
8 tsp. whole wheat flour
10 tsp. butter, divided
4 tsp. grated Parmesan cheese
4 tsp. wheat germ
2 tsp. salt or MLS
Dash of oregano
Dash of pepper (red and black)
1 tsp. dill weed
1 tsp. tarragon
Dash of garlic or garlic powder
1 tsp. parsley flakes

Bake chicken in foil-lined pan at 350 degrees or boil chicken 20-25 minutes with 2 teaspoons butter, 1 teaspoon salt, oregano and pepper. Save broth. Skin, bone, and slice chicken. Fry mushrooms in 2 teaspoons butter and save. Preheat oven to 375 degrees.

Cook broccoli according to directions, drain well, place in the bottom of glass baking dish. Cover with sliced chicken meat. Melt 6 teaspoons butter, add flour and cook briefly on medium heat. Blend in broth slowly, stir constantly until smooth and thick. Stir in mushrooms including any liquid, salt, pepper, garlic, tarragon and dill weed.

Pour sauce over chicken. Add pignoli nuts, if available. Sprinkle with parsley, wheat germ, and Parmesan. Bake uncovered at 375 degrees about 20 minutes or until bubbly brown on top. If frozen before baking, cook 10 minutes extra covered to thaw. (The sauce could be made with cream of broccoli soup.)