|Chopped green pepper||1⁄4 Cup (4 tbs)|
|Broth puree||1 1⁄2 Cup (24 tbs)|
|Light cream||2 Cup (32 tbs)|
|Savory powder||1⁄4 Teaspoon|
|Diced pimiento||2 Tablespoon|
|Lemon juice||2 Tablespoon|
Saute green pepper in melted butter a few minutes. Blend in flour, broth-puree, and cream, cooking and stirring until smooth and thickened. Add seasonings and pimiento. Taste. Add lemon juice if desired. Arrange chicken breasts, not overlapping, in casserole. Cover with Vegetable Creme Sauce. Place in oven, and cook until hot and bubbly, about 30 minutes. Serve with freshly cooked, seasoned rice. Buttered broccoli makes an excellent vegetable accompaniment.