Ingredients

• 2 whole chicken breasts, cut in half
• 1/4 cup and 1 1/2 Tbsp. instant all-purpose flour
• 1 1/2 tsp. seasoned salt
• 1/8 tsp. pepper
• 1/4 cup butter or margarine, melted
• 1 10-oz. pkg. broccoli, frozen in butter in cooking pouch
• 1 4 1/2-oz. jar sliced mushrooms, drained
• 1 1/2 cups light cream
• 3/8 tsp. salt
• 1 cup shredded cheddar cheese

Method

1. Remove skin and dust chicken with flour and seasoned salt; brown in butter or margarine until golden brown. Set aside. Cook broccoli in boiling water for 10 minutes. Drain off butter sauce in saucepan and add mushrooms; saute until lightly browned. Combine 1 1/2 Tbsp. flour with cream; gradually add to mushrooms, stirring constantly over low heat until mixture thickens. Add salt and cheese; heat until well blended. Place broccoli in 1 1/2 quart shallow baking dish; arrange chicken over broccoli spears. Top with sauce. Bake at 350 degrees for 45 minutes or until chicken is tender. Yield: 4 servings.