1/3 c. flour
Ground pepper to taste
2 whole chicken breasts, split, boned and skinned
1/3 c. butter
1 1/3 c. chicken broth
1/2 tsp. dried basil
1 lb. fresh broccoli OR 1 lg. bag of frozen broccoli pieces
2 tbsp. butter
1/4 lb. fresh mushrooms, sliced
1 (8 oz.) carton sour cream
2 tbsp. grated Parmesan cheese
2 c. grated Mozzarella cheese

Combine flour and pepper and dredge chicken in the mixture. Melt 1/3 cup butter in a large skillet and brown the chicken on both sides. Remove chicken from the skillet and drain on paper towels. Add broth to the skillet and cook over low heat for 5 minutes, stirring to loosen the brown particles. Return the chicken to the skillet and sprinkle with the basil. Cover and simmer for 30 minutes.

Steam or microwave the broccoli in the normal manner. (Pieces or spears are fine.)

Melt 2 tablespoons of butter in a small skillet and add the sliced mushrooms. Saute for 2 minutes. (You can substitute 2 small cans of sliced mushrooms for this step and reduce the fat and calorie contents. Do not saute the mushrooms if you elect to use the canned version).

Place the broccoli in a 13 x 9 x 2 inch baking pan. Remove the chicken from the skillet with a slotted turner, reserving the pan drippings, and arrange it on top of the broccoli. Spoon the mushrooms over the chicken. Top with the Mozzarella cheese.

Stir the sour cream into the reserved pan drippings. (I often use imitation sour cream to reduce the fat and calorie content). Cook over low heat until thoroughly heated, but not boiling. Pour the sauce over the chicken and sprinkle with the Parmesan cheese. Place the pan 6 inches from the broiler element and broil for 3-5 minutes or until top is golden brown. Serves 4-5.