Lemon Garlic Chicken with Broccoli

I created this recipe years ago. It has been a favorite among family and friends ever since. Recently, I made this recipe with chicken tenders instead of pounding the chicken breast to make it thinner, and it was just as delicious, with one fewer step. The chicken cooks just until tender and moist in a delicious but simple garlic lemon sauce. The dish goes together quickly using only one pan, and it's terrific over brown basmati rice or quinoa. I always serve it with broccoli. Lately, I've been opting to roast the broccoli, by tossing in a little oil, salt, and pepper, and baking it in a 400 degree oven for 15 - 20 minutes. Yum!

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Lemon Garlic Chicken with Broccoli

Yield: 4 - 5 servings

Author: Judes Draughon

Prep time: 20 MinCook time: 15 MinTotal time: 35 Min

I created this recipe years ago. It has been a favorite among family and friends ever since. Recently, I made this recipe with chicken tenders instead of pounding the chicken breast to make it thinner, and it was just as delicious, with one fewer step. The chicken cooks just until tender and moist in a delicious but simple garlic lemon sauce. The dish goes together quickly using only one pan, and it's terrific over brown basmati rice or quinoa. I always serve it with broccoli. Lately, I've been opting to roast the broccoli, by tossing in a little oil, salt, and pepper, and baking it in a 400 degree oven for 15 - 20 minutes. Yum!

Ingredients

• 8 cloves fresh garlic or 1 heaping tbsp crushed garlic
• 2-3 tbsp olive oil
• 1/2 cup hot water
• 1 tbsp refrigerated chicken soup base
• Juice from 2 lemons (about 6 tbsp)
• 2 - 3 tbsp raw honey or real maple syrup
• 8 -10 chicken tenders or 4 boneless skinless chicken breasts
• 3/4 cup whole wheat flour or gluten-free flour
• Salt and pepper to taste
• 1 tbsp capers (optional)

Instructions

1. Sauté garlic in a large non-stick skillet using 1 or 2 teaspoons olive oil, until tender but before browned. Do not rinse the pan. Add sautéed garlic to the bowl with hot water, chicken broth base, fresh lemon juice, and honey or maple syrup and mix.
2. If using breasts rather than tenders, place between saran wrap and pound with a meat mallet until about 1/4 inch thick. Dredge chicken in a mixture of flour, salt, and pepper.
3. Using the same skillet you used to sauté the garlic, brown the chicken on each side using remaining oil (divided for each side). Pour lemon garlic mixture over chicken in pan, cover and cook over medium-low heat until chicken is tender and cooked through, about 3 - 6 minutes. Check chicken often to avoid overcooking.
4. Just when chicken is cooked through and still tender, place in a covered serving dish to keep warm. Continue to cook the sauce a little more on low to thicken if necessary (more likely to be necessary when doubling the recipe). Pour excess sauce and capers (optional) over chicken and serve with roasted broccoli over rice or quinoa. Enjoy!

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