Combine 1/2 teaspoon Italian seasoning, 1/2 teaspoon salt, 1/4
teaspoon garlic powder and pepper, sprinkle over both sides of
each breast half. Coat large nonstick skillet with cooking
spray, heat over medium high heat. Add chicken, cook turning
once, until browned, about 2 minutes per side. Add broth, cover.
Reduced heat to medium, cook, turning once, until no longer pink
in center, about 6 to 7 minutes per side. Meanwhile, cook
broccoli according to package directions, drain. Preheat
broiler. Stir flour into 1/4 cup half and half until
smooth. In pot over high heat combine remaining half and half
with 2 tablespoons Parmesan, mustard powder and remaining
seasoning, salt and garlic powder, bring to a boil. Reduced
heat to medium, whisk in flour mixture. Cook, whisking, until
thickened, about 3 minutes. Remove from heat. Diagonally cut
chicken into 1 inch thick slices. In shallow 6 cup baking dish
alternately arrange chicken and broccoli. Pour sauce over
casserole, sprinkle with remaining Parmesan. Broil until lightly
browned about 2 to 3 minutes. 4 servings.
