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9 oz. pkg. Green Giant harvest
fresh frozen broccoli
2 large chicken breasts,
skinned, halved, boned
2 tsp. lemon juice
1/4 to 1/2 tsp. white pepper
1/4 c. flour
2 Tbsp. butter or margarine

2/3 c. chicken broth
2/3 c. Madeira wine
1 pt. (2 c.) whipping cream
1/4 tsp. salt
1/8 tsp. white pepper
1 tsp. lemon juice
1 Tbsp. grated Parmesan cheese

In bowl of hot water, thaw unopened broccoli pouch for
15 minutes.
Meanwhile, sprinkle each side of chicken breasts with
lemon juice and pepper. Coat each chicken breast with flour.
In large skillet, melt butter. Add chicken; saute 5 to 6
minutes on each side or until chicken is tender. Set aside.
Using large saucepan to prevent boiling over, combine
chicken broth and wine; bring to a rolling boil. Boil over
medium heat about 6 minutes or until liquid is reduced to 2/3
cup. Add cream, salt and pepper; continue to boil until
liquid is reduced to 1 3/4 cups, about 8 to 10 minutes. Stir
in lemon juice.
Heat oven to 375 degrees. In 12 x 8-inch (2 quart) baking
dish, arrange undrained broccoli spears. Place chicken breasts
over broccoli, overlapping if necessary. Pour sauce over
chicken and broccoli; sprinkle with Parmesan cheese. Bake at
375 degrees for 15 to 20 minutes or until hot and bubbly. Yield: 4

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