Broccoli with Mustard Sauce

Edited by Janet Majure | Published 2003

Yield: 4 servings

INGREDIENTS:

• 1/2 cup of chicken broth

• 1/2 tsp of dried thyme

• 3 cups of broccoli

• 2 tbsp of reduced-fat sour cream

• 2 tsp of flour

• 2 tsp of Dijon mustard

INSTRUCTIONS:

1. Bring broth and thyme to a boil over high heat. Add broccoli. Return to a boil.

2. Reduce heat, cover and simmer 5 minutes, or until tender-crisp. Retain cooking liquid and remove broccoli; keep warm.

3. Blend sour cream, flour, and mustard. Stir into cooking liquid still in saucepan. Cook and stir over medium, heat until thickened, about 2 minutes; cook and store 1 minute more, but do not boil. (If sauce is too thick, add more broth, 1 tbsp at a time.)

4. Return broccoli to saucepan with sauce. Stir gently until coated. Serve at once.