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.