Recipe: Lemon Chicken with Broccoli Makes an Easy Weeknight Dinner

Lemon Chicken with Broccoli (Campbell's Kitchen)
Lemon Chicken with Broccoli (Campbell’s Kitchen)

Here’s an easy weeknight dinner that would be great paired with a side of angel hair pasta, rice or couscous.

INGREDIENTS

2 Tbsp all-purpose flour
1/2 tsp table salt, divided
1/4 tsp black pepper, freshly ground
12 oz uncooked boneless skinless chicken breast(s), thinly sliced
2 tsp olive oil
1 1/2 cup(s) fat-free reduced sodium chicken broth, divided
2 tsp minced garlic
2 1/2 cup(s) uncooked broccoli, small florets
2 tsp lemon zest, or more to taste*
2 Tbsp fresh parsley, fresh, chopped
1 Tbsp fresh lemon juice

INSTRUCTIONS

· On a plate, combine 1 1/2 tablespoons of flour, 1/4 teaspoon of salt and pepper; add chicken and turn to coat.

· Heat oil in a large nonstick skillet over medium-high heat. Add chicken and cook, turning as needed, until lightly browned and cooked through, about 5 minutes; remove to a plate.

· Put 1 cup of broth and garlic in same skillet; bring to a boil over high heat, scrapping up browned bits from bottom of pan with a wooden spoon. Add broccoli; cover and cook 1 minute.

· In a small cup, stir together remaining 1/2 cup of broth, 1/2 tablespoon of flour and 1/4 teaspoon of salt; add to skillet and bring to a simmer over low heat.

· Cover and cook until broccoli is crisp-tender and sauce is slightly thickened, about 1 1/2 minutes. Stir in chicken and lemon zest; heat through.

· Remove skillet from heat and stir in parsley and lemon juice; toss to coat. Yields about 1 cup per serving.

SOURCE: Elev8

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