1 lb. fresh broccoli (peel stems, cut in sticks, separate florets)
2/3 c. sliced red bell pepper
1 c. chicken broth
1/2 tsp. salt
1/4 tsp. coarsely ground pepper
1 1/4 lbs. boned & skinned chicken breasts
2 tbsp. seasoned dry bread crumbs
2 tbsp. oil
1 c. buttermilk
1 tbsp. flour
1 tsp. dill weed
Scallions (enough for garnish)

Trim fat from chicken and lightly coat with bread crumbs. Heat oil in heavy skillet over medium heat. Saute chicken about 6 minutes until golden, turning once. Add vegetables to skillet and pour broth mixed with salt and pepper over top. Cover tightly and cook over medium low heat until chicken is opaque in center when tested with tip of knife, about 20 minutes. Place chicken and vegetables on platter. Blend buttermilk, flour and dill weed; add to skillet. Stir over heat for 2 minutes, or until sauce is slightly thickened. Spoon around chicken. (Sauce will look curdled, which is okay.) Garnish with scallions.