Lemon Chicken with Broccoli

 
Lemon Chicken with Broccoli

An easy weeknight dinner. Great with a side of angel hair pasta, rice or couscous.

Ingredients
2 Tbsp Flour, white
½ tsp Salt, table, divided
¼ tsp Pepper, black, freshly ground
12 oz Chicken, breast, raw, without skin, without bone, thinly sliced
2 tsp Oil, olive
1½ cup(s) Chicken, broth, fat free, reduced-sodium, divided
2 tsp Minced garlic
2½ cup(s) Broccoli, uncooked, small florets
2 tsp Lemon, zest, raw, or more to taste
2 Tbsp Parsley, fresh, chopped
1 Tbsp Juice, lemon, fresh

Instructions
1. On a plate, combine 1 1/2 tablespoons of flour, 1/4 teaspoon 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, scrapping 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 tablespoon of flour and 1/4 teaspoon 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. Yields about 1 cup per serving.