1 lb broccoli
1/2 lb cauliflower
1/2 lb carrots
2 c vegetable broth
2 tablespoons butter
2 tablespoons flour
4 oz cream
4 oz cheese
salt
pepper
nutmeg
4 boneless chicken breasts

Clean broccoli and cauliflower and cut into florets. Peel and slice carrots. Bring the vegetable broth to a simmer and cook the
cauliflower for 5 minutes in it. Add broccoli and carrots and cook 5 more minutes. Pour the vegetables through a colander and save the broth.

Melt butter and stir in flour, then add the hot vegetable broth, cream and cheese. Season to taste with salt, pepper and nutmeg.

Heat the oil in skillet and sautee the chicken breasts on both sides, about 6 minutes each. Drain chicken on paper towels to absorb grease.

Arrange chicken on plates and put vegetables on it and pour sauce over meat. Serve with rice.

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