4 lg. skinless, boneless chicken breasts (halved)
4 tbsp. butter
2 c. strong chicken broth
1/2 c. grated Parmesan cheese
Salt & pepper to taste
1 good sized bunch of broccoli
4 tbsp. flour
1 c. half & half (or liquid non-dairy creamer)
1/2 c. shredded Swiss cheese

Poach chicken in broth for 15 minutes (simmering). Blanch broccoli in boiling water for 5 minutes. Drain well and arrange chicken and broccoli in a greased oven-proof baking dish.

Melt butter, blend in flour and cook the roux for a few minutes without browning. Pour in chicken broth and stir until mixture comes to a boil. Add half & half and the Parmesan cheese. Taste for seasoning and simmer about 5 minutes. Spoon sauce over chicken and broccoli; sprinkle with Swiss cheese. Bake uncovered in a 350 degree oven for 30 minutes. (This can be prepared several hours ahead and refrigerated. Remove from refrigerator 1 hour before baking.) Serves 6 generously.