2 (10 oz.) pkgs. broccoli spears
1/4 c. butter
1/3 c. flour
1/8 tsp. nutmeg
1 c. light cream
1 c. chicken broth
1/4 c. white wine
1/3 c. shredded Swiss cheese
2 1/2 lbs. chicken cutlets
1/4 c. grated Parmesan cheese
1/2 tsp. salt
1/2 tsp. pepper
Paprika

Cook broccoli and drain well. Arrange broccoli crosswise in a baking dish. In a saucepan, melt butter, stir in flour and nutmeg, add salt and pepper. Add cream and broth all at once. Cook and stir until bubbly. Cook 1-2 minutes more. Stir in wine and Swiss cheese until melted.

Pour 1/2 of the sauce over the broccoli. Top with chicken. Pour remaining sauce over the top. Sprinkle top with Parmesan cheese and paprika. Bake at 300-350 degrees for 1 hour.