1 pkg. frozen broccoli spears
1 c. dry white wine
1 sm. onion, sliced
1 tbsp. instant chicken bouillon granules
3/4 tsp. dried thyme, crushed
4 to 6 chicken steaks
3 tbsp. cornstarch
1 c. skim milk
3 tbsp. Parmesan cheese
1/2 tsp. paprika

Cook broccoli according to package directions, drain. In saucepan bring 1 3/4 cup water, wine, onion, bouillon and thyme to boiling. Add chicken, cover and simmer 10 to 15 minutes. Drain reserving 1 3/4 cup liquid. Return reserved liquid to pan. Combine cornstarch with dash of pepper and milk, stir into reserved liquid. Cook until bubbly, cook 2 minutes more. Arrange broccoli in oblong baking dish. Pour 1 1/2 cups sauce over. Add chicken, remaining sauce, cheese and paprika. Bake in 350 degree oven 15 to 20 minutes. 4 to 6 servings.