2 whole chicken breasts, boned and skinned
1 lb. fresh broccoli, without tough lower stalks
1/3 c. butter
1 1/3 c. chicken broth
1/3 c. flour
1/2 tsp. sweet basil
2 tbsp. butter
1/4 lb. fresh sliced mushrooms
8 oz. sour cream
Parmesan cheese
Pepper

Combine flour and pepper and dredge chicken in flour. Melt butter on stove and brown chicken on both sides. Remove chicken and add broth to pan drippings. Cook over low heat, scraping bottom and sides of pan, about 5 minutes. Return chicken to pan and sprinkle with basil. Cover and simmer about 30 minutes. Cook broccoli until crisp and tender. Saute mushrooms in 2 tablespoons of butter. Place broccoli in buttered 13 x 9 inch pan. Remove chicken from skillet and arrange on broccoli. Spoon mushrooms on chicken. Stir sour cream into pan drippings, cook over low heat until thoroughly heated. DO NOT BOIL. Pour sauce over chicken. Sprinkle with Parmesan cheese. Broil 3-5 minutes. Makes 4 servings.