6 chicken breast halves, skinned and boned
5 tbsp. butter
1/4 c. flour
2 tbsp. Dijon mustard
1 c. chicken broth
1 c. half and half
1/4 c. white wine
1 c. shredded Swiss cheese
2 pkgs. broccoli spears
6 slices cooked ham
Paprika

Pound chicken breasts to 1/4 inch thickness; cook in 2 tablespoons of the butter in 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 and 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 1/2 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 to 25 minutes or until lightly browned. 6 servings.