Makes 4 servings
1/2 c chicken broth 1/2 tsp dried thyme 3 c broccoli florets 2 Tbsp sour cream 2 tsp flour 2 tsp Dijon mustard 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 stir 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.
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