6 chicken breast halves, skinned & boned
5 tbsp. butter
1/4 c. all-purpose flour
2 tbsp. Dijon style mustard
1 c. chicken broth
1 c. half & half
1/4 c. dry white wine
1 c. shredded Swiss cheese
2 (10 oz. each) pkg. frozen broccoli spears
6 slices cooked ham, deli style, about 1/8" thick
Paprika

Pound chicken breasts to 1/4 inch thickness. Cook in 2 tablespoons of the butter in a large skillet until lightly browned. Remove chicken. Melt remaining 3 tablespoons butter in skillet. Blend in flour and cook until bubbling. Stir in mustard. Gradually add chicken broth, half & half and wine. Cook, stirring constantly, until sauce thickens and bubbles. Add 1/2 cup cheese. Stir until melted.

Separate broccoli spears by briefly holding under hot running water. Drain. Cut larger spears in half lengthwise. Arrange broccoli in shallow 2 quart casserole. Add half the sauce. Alternate browned chicken and ham over broccoli. Top with remaining sauce. Sprinkle with remaining 1/2 cup cheese and a little paprika. Bake at 400 degrees for 20-25 minutes, or until lightly browned. Makes 6 servings.

To microwave: Cover casserole loosely with wax paper. Microwave on high power, 8-10 minutes, rotating after 4 minutes.