You need GREEN

MARILYN’S BROCCOLI WITH MUSTARD SAUCE

1/2 cup low sodium chicken broth plus more if needed

for thinning the sauce

1/2 teaspoon dried thyme, crushed

2 cups broccoli florets

2 tablespoons low fat sour cream

2 teaspoon flour

2 teaspoon Dijon mustard

Heat the broth and the thyme in a saucepan to a boil over high heat, add the broccoli and return the broth to boiling. Reduce the heat, cover and simmer until the broccoli is

tender crisp, about 5 minutes. Remove the broccoli from the saucepan to a bowl using a slotted spoon, keeping the cooking juices. Set aside and keep warm. Combine the remaining ingredients in a small bowl, stir until blended and stir into the cooking liquid remaining in the saucepan. Cook and stir over medium heat until thickened, about 2 minutes. Do not boil, cook 1 minute more, stirring constantly. If the sauce is too thick add more broth, 1 tablespoon at a time, until the desired consistency. Return the broccoli to the saucepan. Stir gently until well coated.