9 oz. pkg. Green Giant frozen broccoli spears
2 lg. chicken breasts, skinned, boned, halved
2 tsp. lemon juice
1/2 tsp. white pepper
1/4 c. flour
2 tbsp. butter

SAUCE:

2/3 c. chicken broth
2/3 c. Madeira wine
1 pt. (2 c.) whipping cream
1/4 tsp. salt
1/2 tsp. white pepper
1 tsp. lemon juice
1 tsp. grated Parmesan cheese

In bowl of hot water thaw unopened broccoli pouch for 15 minutes. Meanwhile, sprinkle each side of chicken breasts with lemon juice and pepper. Coat each chicken breast with flour. In large skillet, melt butter. Add chicken; saute 5 to 6 minutes on each side or until chicken is tender. Set aside.

Using large saucepan to prevent boiling over, combine chicken broth and wine; bring to a rolling boil. Boil over medium heat about 6 minutes or until liquid is reduced to 2/3 cup. Add cream, salt and pepper; continue to boil until liquid is reduced to 1 3/4 cups; about 8-10 minutes. Stir in lemon juice.

Heat oven to 375 degrees F. In 12x8 inch (2 quart) baking dish, arrange undrained broccoli spears. Place chicken breasts over broccoli, overlapping if necessary. Pour sauce over chicken and broccoli; sprinkle with Parmesan cheese. Bake at 375 degrees F. for 15-20 minutes or until hot and bubbly. 4 servings.