1 lb. broccoli cut into spears
1 c. dry white wine
1 sm. onion sliced
1 tbsp. instant chicken bouillon granules
3/4 tsp. dried thyme crushed
3 med. chicken breasts skinned halved lengthwise boned
3 tbsp. cornstarch
1 c. evaporated skimmed milk
3 tbsp. grated parmesan cheese
1/2 tsp. paprika

Cook broccoli, covered, in 1 inch of boiling salted water 10 to 15 minutes. Drain. In saucepan bring 1 3/4 cups water, wine, onion, bouillon, and thyme to boiling. Add chicken. Cover and simmer 10 to 15 minutes. Drain, reserving 1 3/4 cups liquid. Return reserved liquid to pan. Combine cornstarch and dash pepper, add milk. Stir into reserved liquid. Cook till bubbly; cook 2 minutes more. Arrange broccoli in 10x6x2 inch baking dish. Pour 1 1/2 cups sauce over. Top with chicken, remaining sauce, cheese, and paprika. Bake in 350 degree oven 15 to 20 minutes. Per serving 267 calories, 35 g protein, 15 g carbohydrate, 4 g fat.