Poached chicken breasts and broccoli spears baked in a savory lemon bechamel sauce topped with Parmesan and cheddar cheese.

Chicken Cosmopolitan

4 boneless chicken breast halves
2 1/2 cups hot water
1/2 teaspoon salt
1/8 teaspoon white pepper
2 cups chicken broth (reserved)
3 tablespoons butter
3 tablespoons all-purpose flour
1 cup instant nonfat dry milk
1/2 teaspoon salt
1/8 teaspoon white pepper
1 1/2 teaspoons lemon juice
2 (10-ounce) packages frozen broccoli spears
1/2 cup grated Wisconsin Parmesan cheese
1/2 cup (2 ounces) shredded Wisconsin cheddar cheese

1. Place chicken breasts in heavy sauce pan, cover with water. Add salt and pepper, cover and simmer until tender. Drain off broth; set aside 2 cups for sauce. (If necessary, water may be added to broth to make 2 cups.) Keep chicken hot.
2. In a saucepan, melt butter, add flour and cook over low heat for one minute. Add chicken broth, nonfat dry milk, salt and pepper. Cook, stirring constantly until mixture thickens and is smooth. Remove from heat; stir in lemon juice.
3. Cook broccoli spears according to package directions until tender; drain and arrange in bottom of greased casserole dish; place chicken breasts on top of broccoli. Pour sauce over chicken and sprinkle with Parmesan and cheddar cheese. Place under broiler a few minutes to brown.
4. Serve immediately.

Makes 4 servings.

Note: If leftover chicken is used, 1 (13 3/4-ounce) can of broth and enough water to make two cups may be used for sauce.

Variation: Asparagus spears may be substituted for broccoli.

Recipe provided courtesy of Wisconsin Milk Marketing Board, Inc.