INGREDIENTS
4 oz
broccoli florets
1 1/2 tsp
cornstarch
1 tsp
dijon mustard
1/4 cup
dry sherry
2 tsp
fresh thyme
1 clove
garlic
2 oz
gruyere cheese
4 servings
kosher salt
1 cup
low fat evaporated milk
1/2 cup
low sodium chicken broth
2 tsp
olive oil
2 tbsp
parmesan cheese
24 oz
skinless boneless chicken breast halves