2 (10 oz.) pkgs. frozen broccoli spears
2 whole chicken breasts
1/2 stick butter
1/4 c. flour
1/2 tsp. salt
Dash of pepper
1/2 tsp. dry mustard
1 c. chicken broth (reserved from chicken)
1/2 c. light cream or milk
1 c. shredded cheese (Velveeta or Cheddar)
2 tbsp. dry white cooking wine
Grated Parmesan cheese (optional)

Place chicken in saucepan; add water to cover, 1 teaspoon salt, 1/8 teaspoon pepper, 1/2 small onion, and 1/8 teaspoon thyme. Cook until tender - about 30 minutes. Remove chicken from broth. Remove skin and bones; slice meat. Cook broccoli and drain. Arrange spears in bottom of greased 9 inch baking dish. Overlap chicken slices on broccoli. Melt butter in medium saucepan; blend in flour, salt, pepper, and mustard. Stir in chicken broth and cream; cook over medium heat, stirring constantly until thickened. Add cheese and stir until melted. Stir in wine. Pour sauce over chicken. Sprinkle with Parmesan cheese. Bake at 350 degrees about 20 minutes.