1/3 c. flour
Green pepper to taste
2 whole chicken breasts, split, boned and skinned
1/3 c. butter
1 1/3 c. chicken broth
1/2 tbsp. dried basil (or 1 tbsp. fresh minced)
2 tbsp. butter
1 (8 oz.) carton sour cream
2 tbsp. grated Parmesan cheese
1/4 lb. fresh mushrooms, sliced

Combine flour and pepper; dredge chicken in flour. Melt 1/3 cup butter in a large skillet; brown chicken in butter on both sides. Remove to a plate. Add broth to skillet; cook over low heat for 5 minutes, stirring to loosen brown particles. Return chicken to skillet, and sprinkle with basil. Cover and simmer 15 minutes. Trim off large leaves of broccoli. Remove tough ends of lower stalks and wash broccoli thoroughly. Make lengthwise slits in thick stalks. Steam or microwave to crisp tender; set aside. Melt 2 tablespoon butter in small skillet; add sliced mushrooms, and saute 2 minutes. Place broccoli in 13 x 9 x 2 inch baking pan. Remove chicken from skillet with slotted turner, reserving pan drippings. Arrange chicken on broccoli. Spoon mushrooms over chicken. Stir sour cream into pan drippings and heat (do not broil). Pour sauce over chicken. Place 6 inches from broiler element 5 to 8 minutes. Serve.