On a plate, combine 1.5 tbsp flour, 1/4 tsp 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 minutes. Remove to a plate.
Put 1 cup 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.
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 1.5 minutes. Stir in chicken and lemon zest. Heat through. Remove skillet from heat and stir in parsley and lemon juice. Toss to coat.
Originally Submitted
9/5/2013
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