Lemon Chicken with Broccoli



All-purpose flour

2 Tbsp

Table salt

½ tsp, divided

Black pepper

¼ tsp, freshly ground

Uncooked boneless skinless chicken breast(s)

12 oz, thinly sliced

Olive oil

2 tsp

Fat-free reduced sodium chicken broth

1½ cup(s), divided

Minced garlic

2 tsp

Uncooked broccoli

2½ cup(s), small florets

Lemon zest

2 tsp, or more to taste*

Fresh parsley

2 Tbsp, chopped

Fresh lemon juice

1 Tbsp


  1. On a plate, combine 1 1/2 Tbsp flour, 1/4 tsp salt, and pepper; add chicken and turn to coat.
  2. In a large nonstick skillet, heat the oil over medium-high heat. Add the chicken and cook, turning, until lightly browned and cooked through, about 5 minutes; transfer the chicken to a plate.
  3. Put 1 cup of broth and the garlic in same skillet; bring the mixture to a boil over high heat, scrapping up browned bits from bottom of pan with a wooden spoon. Add the broccoli; cover and cook for 1 minute.
  4. In a small cup, stir remaining 1/2 cup broth, 1/2 Tbsp flour, and 1/4 tsp salt; add this mixture to the skillet and bring it to a simmer over low heat.
  5. Cover and cook until the broccoli is crisp-tender and the sauce is slightly thickened, about 1 1/2 minutes. Stir in the chicken and the lemon zest; heat through.
  6. Remove the skillet from the heat and stir in the parsley and lemon juice; toss to coat.
  7. Serving size: 1 cup

Mock Ravioli

1 package of meatballs prepared to bag 1 package sliced provolone cheese Italian seasoning (optional) 1 jar Raos for dipping. Preheat oven 350° Line pan with

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