Creamy Lemon Chicken with Broccoli

• Meat

  • 4 Chicken breasts, boneless skinless
  • 1 Salt and black pepper to season the chicken

• Produce

  • 1 1/2 cups Broccoli florets
  • 1/2 tsp Garlic powder
  • 1 Parsley, fresh leaves
  • 1/2 tsp Parsley flakes, dried
  • 1 Shallot

• Condiments

  • 1/4 cup Lemon juice

• Baking & Spices

  • 1/4 tsp Black pepper, ground
  • 1/4 tsp Red pepper flakes

• Oils & Vinegars

  • 2 tbsp Vegetable oil

• Dairy

  • 1 1/4 cup Heavy cream

• Other

  • 1-1/3 cups Swanson® Organic Free-Range Chicken Stock

Found on azgrabaplate.com

Description

Ingredients

• 4 boneless, skinless chicken breasts (pounded thin if they are thick)
• 2 tablespoons vegetable oil
• 1-1/3 cups Swanson® Organic Free-Range Chicken Stock
• 1-1/2 cups broccoli florets
• 1 shallot, diced
• 1-1/4 cup heavy cream
• 1/4 cup lemon juice, plus 4 slices lemon
• Salt and black pepper to season the chicken
• 1/2 teaspoon garlic powder
• 1/2 teaspoon dried parsley flakes
• 1/4 teaspoon red pepper flakes
• 1/4 teaspoon ground black pepper
• Fresh parsley leaves for garnish

Directions

• Season both sides of the chicken with salt and black pepper. Add the oil to a large skillet over medium heat. When hot, add the chicken and cook for 6-8 minutes on each side, so they’re golden and crisp. Transfer the chicken to a plate and set aside. Add the stock to the skillet and scrape up any stuck on bits from the chicken. Add the broccoli and shallot and cover the skillet. Cook for several minutes, or until the broccoli turns bright green, and has softened. Add the heavy cream, lemon juice, garlic powder, parsley flakes, red pepper flakes, and the black pepper to the skillet. Toss to combine. Allow the mixture to cook for a minute or so to thicken slightly, then add the chicken back to the skillet topped with the lemon slices. Cook for about 5 minutes. Remove and serve with rice or noodles.