To prepare, you will need the following (yields 4 servings):
2 TBSP all purpose flower (I used whole wheat to make it healthier)
1/2 TSP table salt, divided (1/4 to start, 1/4 later)
1/4 TSP black pepper
12 oz. raw chicken breast (I used breast tenders - easier to cut into chunks)
2 TSP extra virgin olive oil
1 1/2 CUPS of chicken broth - reduced sodium, fat free, divided (1 cup to start, 1/2 cup later)
2 TSP minced garlic (or more if you're like me and love garlic!)
2 1/2 CUPS broccoli
2 TSP lemon zest (I did not zest my lemon, but be my guest!)
1 TBSP fresh lemon juice
Start by combining 1 1/2 TBSP of flour, 1/4 TSP salt and 1/4 TSP pepper in a small bowl. Remove chicken from package and cut into "chunks".
Lightly coat each chicken "chunk" with breading. Be careful not to make it to heavy (see below).
Heat 2 TSP olive oil in a large, non-stick pan on medium-high heat. Add chicken and cook for roughly 6 minutes (3 minutes on each side). Remember, these aren't huge chunks of chicken so they will cook rather quickly. Both sides should be browned. Move to a plate once finished.
Once chicken is removed from pan, add 1 CUP of chicken broth and 2 TSP of garlic to the same pan. Stir with a wooden or plastic spoon. Once it comes to a boil, add 2 1/2 CUPS of broccoli. Cover and cook for 1-2 minutes.
In a small bowl or cup, stir together remaining flour (1/2 TBSP), chicken broth (1/2 CUP) and salt (1/4 TSP). Pour over broccoli, cover and let simmer for 1-2 more minutes. Add chicken breast and lemon zest (if desired). Cook 1-2 more minutes, remove from heat and pour 1 TBSP of fresh lemon juice over meal.
Each serving will yield about 1- 1 1/2 CUPS. If desired, serve over brown rice (my choice) or quinoa to get in your carbohydrates! Enjoy!
4 comments:
Looks great Amanda! I'm going to try it and will let you know. Monique
Thanks Monique! Let me know what you think! I thought it was really tasty!
My mom and I made it for dinner tonight and loved it. We thought that it is a great meal for the summer because the lemon zest and juice make it really fresh. We had 2 chicken breasts in hand totaling about 8 ounces so instead of cubing them we left them whole. Being part Italian I love garlic so we used 4 cloves. We were thinking that if we sauteed the garlic before adding the chicken broth it would bring out the garlic a little more. I was also thinking that if one wanted to warm it up a bit for the winter they could add some red pepper flake (just a thought). As is it tasted wonderful and I will deffenetly make it again.
Thanks for the tips Mallory! Glad you enjoyed it - sounds wonderful!
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