Lemon Chicken with Broccoli

This chicken is lighter tasting (and lighter in calories) than the traditional "chicken & broccoli" that I love from the Chinese restaurant.  The lemon makes it refreshing and yummy!  I served it over Basmati rice.

Ingredients:

2 tbsp all purpose flour

1/2 tsp table salt, divided

1/4 tsp black pepper

12 oz boneless, skinless chicken breasts, thinly sliced

2 tsp olive oil

1-1/2 c fat free reduced sodium chicken broth, divided

2 tsp minced garlic

2-1/2 c uncooked broccoli florets

2 tsp lemon zest

2 tbsp fresh parley, chopped

1 tbsp fresh lemon juice

Directions:

On a plate, combine 1-1/2 tbsp flour, 1/4 tsp salt & pepper.  Add chicken & turn to coat

Heat oil in a non-stick pan over medium high heat.  Add chicken and cook, turning occasionally until cooked and a little brown - about 5 minutes.  Remove to a plate

Put 1 c broth and garlic in same skillet and bring to a boil over high heat.  Scrape bits of chicken with wooden spoon.  Add broccoli.  Cover and cook 1 minute

In a small cup, stir together remaining broth, 1/2 tbsp flour & 1/4 tsp salt.  Add to skillet and bring to a simmer over low heat

Cover and cook until broccoli is a little crispy and sauce is thickened - about 1-1/2 minutes.  Stir in chicken and lemon zest; heat through.  

Remove skillet from heat.  Stir in parsley & lemon juice.  Toss to coat.  

4 points 

Enjoy!