Steamed Chicken Sausages with Broccoli

Assemble these supplies:

• 12 to 14 skinless, boneless chicken breast halves
• Salt and freshly ground black pepper
• 6 to 7 teaspoons butter, softened
• 1 bunch broccoli, separated into flowerets, stems removed
• 2 tablespoons butter, melted
• Clementine sauce (see following recipe)

Steps in preparation:

1. Gently pound chicken breasts between sheets of waxed paper until they are uniform in size and thin enough to roll. Season each breast with salt and pepper, and spread each breast with 1/2 teaspoon of softened butter. Roll each breast, starting at narrow end, into shape of sausage, enclosing butter. Squeeze gently so that each rolled sau­sage adheres and stays rolled. Wrap each in heat-proof plastic wrap and twirl ends to seal.
2. Add small amount of water to steamer or large sauce­pan with rack. Do not let water touch rack. Bring water to a boil. Using tongs, carefully arrange chicken and broccoli on rack in 1 layer. Cover and steam 9 to 12 minutes, depending on size of breasts.
3. Remove chicken from plastic wrap and cut into 2 or 3 equal slices, or leave whole.
4. Remove broccoli to serving dish. Season and sprinkle with melted butter.
5. Arrange chicken on warmed serving plates. Coat with clementine sauce.

Clementine Sauce

• 5 medium-size clementines or tangerines (enough to make 1 cup strained juice), or 1/3 cup frozen tangerine concentrate
• 1 cup chicken broth
• 1/2 cup heavy cream
• 2 to 3 tablespoons butter

1. Salt and freshly ground black pepper Lemon juice (optional)
2. Squeeze clementines and strain juice. In non-aluminum saucepan, reduce juice to 1/3 cup over low heat.
3. Add chicken broth to clementine juice (or frozen tan­gerine concentrate) and bring to a boil. Cook until reduced by 1/2.
4. Add cream and reduce again until sauce is just thick enough to coat spoon. Set aside.
5. Just before serving, reheat, and swirl butter into sauce. Adjust seasonings with salt and pepper and, if too sweet, a touch of lemon juice.