Instructions: Trim off large leaves from broccoli. Remove rough ends of stalks, and wash broccoli thoroughly. separate into spears. Arrange broccoli in steaming rack, with stalks to center of rack. Place over boiling water, cover and steam 10 minutes or just until tender.

Melt margarine in a saucepan over low heat; add flour and stir until smooth.

Combine water and bouillon granules, stirring until dissolved. Add milk.

Gradually add broth mixture to sauce pan; cook over medium heat, stirring constantly, until mixture is thickened and bubbly. Gradually add wine and 1/4 cup Parmesan cheese, stirring well. Cook over low heat 5 minutes.

Arrange broccoli in a 13 x 9 x 2 inch baking dish coated with cooking spray; top with chicken, and pour sauce over chicken. Sprinkle with 2 Tbsp. Parmesan cheese, and bake uncovered at 350 for 30 minutes or until top is golden brown.

Yield 6 servings

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