two 12 ounce whole chicken breasts, split butter or margarine 1/2 cup of chicken broth 1 1/2 cups of cheese sauce 1/4 cup of dry white wine one 10 ounce package of frozen broccoli spears 1/4 cup of grated Parmesan cheese
Wash chicken breast under cold running water and pat dry with paper towels. With a sharp knife, carefully remove skin and bone, keeping breasts intact. In 4 tablespoons of hot butter in medium skillet, over medium heat, sauté chicken 10 minutes on each side. Add broth, simmer, covered, 10 minutes. Preheat oven to 350ºF. Grease a 12x8x2 inch shallow baking dish. In a small saucepan, combine Cheese sauce and white wine. Bring to boiling over medium heat, stirring constantly. Reduce heat, simmer 3 minutes. Remove from heat. Meanwhile, cook broccoli as package label directs, drain well. Arrange in prepared dish. Place chicken on top. Spoon sauce over chicken, sprinkle with Parmesan. Bake 15 minutes, or until sauce is bubbly and top is lightly browned. Makes 4 servings
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