Chicken 'N Broccoli Salad - cooking recipe

Ingredients

1/4 c. butter or margarine
4 boneless whole chicken breasts
1/2 c. dry white wine
1 bunch broccoli (1 1/2 to 2 lb.)
1 c. mayonnaise
2 small cloves garlic, minced
1 Tbsp. prepared mustard
1 tsp. lemon peel
1/2 tsp. dried thyme, crumbled
1/2 tsp. dried basil, crumbled
1/4 tsp. dried oregano, crumbled
1/2 tsp. salt
1/2 tsp. pepper
1/2 red onion, quartered and thinly sliced

Preparation

Melt butter in skillet over low heat.
Add chicken in single layer; pour in wine.
Place round of waxed paper over chicken. Cook, covered, until chicken is springy to the touch, 8 to 10 minutes.
Remove chicken and cover loosely; refrigerate to cool. Peel and trim broccoli stems; cut into 1/2-inch cubes.
Separate tops into 1/2 inch florets.
In medium saucepan, blanch broccoli in boiling water just until bright green, 30 to 40 seconds. Drain, rinse under cold running water until cool and drain well.