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My Mother’s Lemony Chicken with Broccoli

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
  • Total Time
    Prep: 15 min. Cook: 20 min.
  • Makes
    4 servings

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

  • 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.
  • In a large skillet, heat butter over medium heat. Add chicken; cook 4-6 minutes on each side 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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