4 Servings 15 min Cook
2 Tbsp Wheat Flour
1/2 Tsp Salt
1/4 Tsp Pepper
12 Oz Chicken Breast
2 Tsp Olive Oil
1 1/2 Cup Chicken Broth
2 Tsp Garlic
2 1/2 Cup flowerets Broccoli
2 Tsp Lemon Zest
2 Tbsp Parsley
1 Tbsp Lemon Juice
On a plate, combine 1 1/2 Tbsp flour, 1/4 tsp salt and pepper; add chicken and turn to coat.
Heat oil in a large non-stick skillet over medium-high heat.
Add chicken and cook, turning as needed, until lightly browned and cooked through, about 5 minutes per side; remove to a plate.
Put 1 cup 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.
In a small cup, stir together remaining 1/2 cup broth, 1/2 Tbsp flour and 1/4 tsp salt; add to skillet and bring to a simmer over low heat.
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.
Remove skillet from heat and stir in parsley and lemon juice; toss to coat.