1/3 c. all purpose flour
Freshly ground pepper to taste
2 whole chicken breasts, split, boned, and skinned
1/3 c. butter
1 1/3 c. chicken broth
1/2 tsp. dried whole basil
1 lb. fresh broccoli
2 tbsp. butter
1/4 lb. fresh mushrooms, sliced
1 (8 oz.) sour cream
2 tbsp. grated Parmesan cheese

Combine flour and pepper; dredge chicken in flour mixture. Melt 1/3 cup butter in a large skillet; brown chicken in butter on both sides. Remove chicken from skillet; drain on paper towels.

Add broth to skillet; cook over low heat 5 minutes, stirring to loosen brown particles. Return chicken to skillet and sprinkle with basil. Cover and simmer 30 minutes.

Trim off large leaves of broccoli. Remove tough ends of lower stalks and wash broccoli thoroughly. Make lengthwise slits in thick stalks. Arrange broccoli in steaming rack with stalks to center of rack. Steam 10 minutes or until crisp-tender. Set aside.

Melt 2 tablespoons butter in a small skillet; add sliced mushrooms, and saute 2 minutes.

Place broccoli in buttered 13 x 9 x 2 inch baking pan. Remove chicken from skillet with a slotted turner, reserving pan drippings; arrange chicken on broccoli. Spoon mushrooms over chicken.

Stir sour cream into reserved pan drippings; cook over low heat until thoroughly heated (do not boil). Pour sauce over chicken; sprinkle with cheese. Place pan 6 inches from boiler element; broil 3-5 minutes or until top is golden brown. Yields 4 servings.