Lemon Chicken With Broccoli Recipe by Tiffany Britton
Cooking Instructions 1 On a plate, combine 1 1/2 tbsp of flour, 1 tsp each of salt and pepper; add chicken and turn to coat. 2 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. 3 Put 1 cup of broth and garlic in same skillet; bring to a boil over high heat, scraping up browned bits from bottom of pan with a wooden spoon. Add broccoli; cover and cook 1 minute. 4 In a small cup, stir together remaining 1/2 cup of broth, 1/2 tbsp of flour, and 1/4 tsp of salt; add to skillet and bring to a simmer over low heat. 5 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. 6 Remove skillet from heat and stir in parsley and lemon juice; toss to coat. 1 On a plate, combine 1 1/2 tbsp of flour, 1 tsp each of salt and pepper; add chicken and turn to coat. 1 On a plate, combine 1 1/2 tbsp of flour, 1 tsp each of salt and pepper; add chicken and turn to coat. 2 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. 2 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. 3 Put 1 cup of broth and garlic in same skillet; bring to a boil over high heat, scraping up browned bits from bottom of pan with a wooden spoon. Add broccoli; cover and cook 1 minute. 3 Put 1 cup of broth and garlic in same skillet; bring to a boil over high heat, scraping up browned bits from bottom of pan with a wooden spoon. Add broccoli; cover and cook 1 minute. 4 In a small cup, stir together remaining 1/2 cup of broth, 1/2 tbsp of flour, and 1/4 tsp of salt; add to skillet and bring to a simmer over low heat. 4 In a small cup, stir together remaining 1/2 cup of broth, 1/2 tbsp of flour, and 1/4 tsp of salt; add to skillet and bring to a simmer over low heat. 5 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. 5 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. 6 Remove skillet from heat and stir in parsley and lemon juice; toss to coat. 6 Remove skillet from heat and stir in parsley and lemon juice; toss to coat. More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Baked Curry Chicken Wings Quick Ruben Crescent Bake Jambalaya Cabbage Pizza pasta Homemade Pizza Dough-2 Pizzas Baked Curry Chicken Wings Quick Ruben Crescent Bake Jambalaya Cabbage Pizza pasta Homemade Pizza Dough-2 Pizzas Vietnamese Bronze Featherback Fish Cake Spaguetti Alle Vongole Homemade Pizza Dough-2 Pizzas Garlic Butter Fried Chicken Drumsticks Baked Curry Chicken Wings Barbeque Beef Patties BBQ Chicken Rigatoni With Sausage And Kale Stuffed burgers Eggplant and swiss Vietnamese Bronze Featherback Fish Cake Spaguetti Alle Vongole Homemade Pizza Dough-2 Pizzas Garlic Butter Fried Chicken Drumsticks Baked Curry Chicken Wings Barbeque Beef Patties BBQ Chicken Rigatoni With Sausage And Kale Stuffed burgers Eggplant and swiss