This is a second lemon chicken recipe that you will find on
my blog page. It’s just as good and as healthy as the other one. This lemon
sauce is wonderful on broccoli . . . in fact, you could use shrimp instead of
chicken if desired.
I have no idea who to give credit to as I seem to have cut
the page down to fit into my notebooks and cut off the contributor. My bad.
Sorry.
Lemon Chicken with Broccoli
2 Tbls. flour
½ tsp. salt
¼ tsp. pepper
12 oz. chicken, thinly sliced
2 tsp. olive oil
1 ½ cups fat-free, reduced sodium chicken broth
2 tsp. minced garlic
2 ½ cups broccoli florets
2 tsp. lemon zest
2 Tbls. fresh parsley, chopped
1 Tbls. lemon juice
Toss sliced chicken in flour, salt and pepper mixture.
Heat oil in large non-stick pan over medium-high heat (I
have a wok). Add chicken and cook until lightly browned and cooked through, about
3-5 minutes. Remove to a plate.
Pour one cup broth and garlic into wok. Bring to boil,
scraping any browned bits from the bottom of the pan. Add broccoli; cover and
cook 1 minute.
Stir 1/2 Tbls flour, ¼ tsp salt into remaining ½ cup
broth; add to skillet and bring to simmer over low heat.
Cover and cook until broccoli is crisp-tender and sauce
is slightly thickened, about 1 ½ minutes.
Stir in chicken and lemon zest; heat through.
Remove from heat, stir in lemon juice and parsley. Toss
to coat.
Tips & Tricks:
·
This recipe cooks quickly, in about 10-15
minutes, so have EVERYTHING ready to go. I use tiny bowls, the kind you see on
cooking shows, which keeps me from having to keep measuring stuff.
·
I used two large chicken breasts, which was
almost 21 ounces, double the recipe. Adjust everything accordingly.
·
Gallon-sized Ziploc bags are wonderful to use when
coating anything in a flour mixture.
·
I cooked the chicken in two batches since all
the chicken would overcrowd the pan if I had done it at one time.
·
When pouring the one cup of broth into the very
hot pan, be careful of the steam.
·
Two cloves of minced garlic worked well for the
recipe. The cloves were of an average size.
·
Two heads of broccoli was enough to make a pile
of florets.
·
One lemon provided enough zest and juice for
this recipe.
·
I cooked wild rice, which was a nice side dish
with this recipe. Time the rice to finish a little early. Set it aside,
covered, until chicken is ready. This allows the water/broth to absorb into the
thick hulls of the rice grains.
Enjoy!
