300x600
Pan-Fried Chicken With Lemony Roasted Broccoli
Ingredients
- 1 1/2 lb.
- broccoli, cut into florets
- 2
- cloves garlic, thinly sliced
- 3 tbsp.
- olive oil
- Kosher salt and pepper
- 4
- 6-0z boneless, skinless chicken breast
- 1 c.
- all-purpose flour
- 1
- lemon, cut into 1/2-inch pieces
- 2 tbsp.
- lemon juice
Directions
- 1. Heat oven to 425°F. On rimmed baking sheet, toss broccoli and garlic with 1 Tbsp oil and 1/4 tsp each salt and pepper; roast 10 minutes.
- 2. Meanwhile, pound chicken breasts to even thickness, season with 1/4 tsp each salt and pepper, then coat in flour. Heat 1 Tbsp oil in large skillet on medium-high and cook chicken until golden brown,
3 to 5 minutes per side. Nestle chicken amidst broccoli and roast until chicken is cooked through and broccoli is golden brown and tender, about 6 minutes.
- 3. Return skillet to medium heat; add remaining Tbsp oil, then lemon pieces, and cook, stirring, until beginning to brown, 3 minutes. Add lemon juice and 1/3 cup water and cook, stirring and scraping up any browned bits. Spoon over chicken and serve with broccoli.
Get ahead: Prep the broccoli and lemons and store for up to 2 days before cooking.
Nutritional Information (per serving): About 365 calories, 15.5 g fat (2.5 g saturated), 44 g protein, 375 mg sodium, 15 g carb, 5 g fiber
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