Preheat oven to 350º F.

Steam broccoli 5 minutes. Arrange broccoli, end to end in a large, greased casserole dish, with buds toward outside of dish. Set aside.

Lightly brown chicken breasts in 2 tablespoons of the butter, seasoning with salt and pepper. Arrange chicken over broccoli.

To prepare cream sauce, heat remaining margarine in a saucepan. Add flour, and cook 2 minutes over medium heat, making sure that the flour does not brown. Gradually add milk, stirring constantly. Cook and stir until mixture comes to a boil and is thickened and smooth. Add sour cream, 1 teaspoon salt and ¼ teaspoon freshly ground pepper. Pour evenly over chicken. Sprinkle with Parmesan cheese and paprika. (Note: May be prepared in advance up to this point). Bake at 350º F for 25 to 30 minutes or until bubbly. Serve with yellow rice and green peas, crusty French bread and a white wine such as chenin blanc or chardonnay. Yield: 4 servings.