Quick and flavorful, easy to make.
Prep Times: Prep: 10 Minutes; Cook: 10 Minutes
Servings/Yield: 4 servings
Ingredients
- 2 tablespoons all purpose flour
- ½ teaspoon table salt, divided
- ¼ teaspoon black pepper, freshly ground
- 1 lb uncooked boneless skinless chicken breast(s), thinly sliced
- 2 teaspoons olive oil
- 2 cup(s) fat-free reduced sodium chicken broth, divided
- 2 teaspoons minced garlic
- 2 ½ cup(s) uncooked broccoli, small florets
- 2 teaspoons lemon zest, or more to taste
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon fresh lemon juice
Directions
- On a plate, combine 1 1/2 tablespoons of flour, 1/4 teaspoon of salt and pepper; add chicken and turn to coat.
- 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 5-8 minutes; remove to a plate.
- Put 1 1/2 cups 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.
- 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.
- 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.
4 WW points (1 cup/serving)
