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My Mother’s Lemony Chicken with Broccoli

TOTAL TIME: Prep: 15 min. Cook: 20 min. YIELD: 4 servings.
My mom used to make super succulent chicken with broccoli for our family in Montana. The few lucky guests invited for supper could not stop raving. —Jessy Drummond, Springfield, Tennessee

Ingredients

  • 1 pound boneless skinless chicken breasts, cut into 1-inch strips
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 cup all-purpose flour
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon paprika
  • 1 large egg
  • 3 tablespoons lemon juice, divided
  • 1/4 cup butter, cubed
  • 1 cup chicken broth
  • 1/2 teaspoon grated lemon zest
  • 4 cups fresh broccoli florets
  • Lemon wedges
  • Hot cooked rice, optional

Directions

  • 1. Sprinkle chicken with salt and pepper. In a shallow bowl, mix flour, garlic powder and paprika. In another shallow bowl, whisk egg and 1 tablespoon lemon juice. Dip chicken in egg mixture, then in flour mixture; shake off excess.
  • 2. In a large skillet, heat butter over medium heat. Add chicken; cook, stirring occasionally, for 8-12 minutes or until no longer pink. Remove and keep warm. Add broth, lemon zest and remaining lemon juice to skillet; bring to a boil. Stir in broccoli. Reduce heat; simmer, covered, 8-10 minutes or until broccoli is tender. Serve with chicken, lemon wedges and, if desired, rice.

Nutrition Facts

3 ounces cooked chicken with 3/4 cup broccoli (calculated without rice): 304 calories, 15g fat (8g saturated fat), 122mg cholesterol, 716mg sodium, 14g carbohydrate (1g sugars, 3g fiber), 28g protein.

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