Broccoli With Mustard Sauce

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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