Steamed Baby Broccoli with Garlic Cream Sauce

In a Dutch oven, place a steamer basket and add water to a depth of ¾ inch. Bring water to a boil over medium-high heat. Add broccoli; cover and steam for 6 to 7 minutes or until crisp-tender. Remove from pan and pat dry with paper towels.

In a small skillet, melt butter over medium heat. Add onion and garlic, and cook for 8 minutes or until onion is very tender. Sprinkle with flour, and cook, stirring constantly, for 2 minutes. Stir in chicken broth and mustard. Cook, stirring occasionally, for 5 minutes or sauce thickens. Stir in cream, and cook for 5 minutes or until sauce thickens. Serve over steamed broccoli.