Lemon Chicken 'n Broccoli

Name: Lemon Chicken 'n Broccoli
Cook time: 15 min
Total time: 15 min
Yield: 4 serving(s)
Ingredients: 12 ounces kitchen basics chicken stock; 2 tablespoons lemon juice; 3 tablespoons flour; 1 cup sliced mushrooms; 4 boneless skinless chicken breast halves; 2 cups broccoli florets; 4 cups hot cooked noodles

Submitted by scrappyhare

"I haven't tried this yet but it sounds good. I got it off the side of a carton of (you guessed it) Kitchen Basics Chicken Stock."

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Ready In:: 15mins
Ingredients:: 7
Serves:: 4

ingredients

12 ounces kitchen basics chicken stock
2 tablespoons lemon juice
3 tablespoons flour
1 cup sliced mushrooms
4 boneless skinless chicken breast halves
2 cups broccoli florets
4 cups hot cooked noodles

directions

In measuring cup, blend 1/2 cup chicken stock, lemon juice and flour; set aside.
In a preheated non-stick skillet over medium high heat, saute mushrooms and chicken until brown, about 2 minutes per side.
Add broccoli and remaining stock.
Bring to a boil; reduce heat and simmer, covered, 5 to 7 minutes or until chicken is cooked and broccoli tender-crisp.
Place chicken and broccoli on noodle lined serving plates.
Blend reserved stock-flour mixture into stock in skillet.
Cook and stir until mixture boils and thickens.
Season to taste with salt, pepper, and/or garlic.
Pour over chicken and broccoli.

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Reviews

Excellent meal! I decreased the amount of chicken and increased the broccoli. I also added extra lemon juice and garlic powder. Great meal, thanks!

dale7793
Very good dish. The lemon juice gives a nice bite to the sauce. I would recommend butterflying the chicken breasts so they cook through more quickly, or delay adding the broccoli (which is what I did).

Leta8076
The sauce was not very liquid - mostly paste.

birdy
This was not as good as I thought it would be but I used bottled lemon juice maybe that made a difference

Barb in WNY
Great meal that's easy, too! This is one of those simple recipes that's as good as the quality of ingredients. Fresh lemon juice and homemade stock (sorry Kitchen Basics brand!) are required here. I would also suggest pounding the chicken breasts to uniform size so they cook evenly. Wasn't paying attention and threw the flour mixture in with the broccoli, so just added the rest and cooked away. It worked just fine. I used a little more stock since I freeze mine in 2 cup portions, and added a couple of cloves of garlic. Flour here is used as a thickening agent and when blended completely with the lemon juice and stock, should not be pasty at all. I agree with Leta, I would add the broccoli right before serving since it can loose that pretty bright green color if overcooked a bit. Great weeknight meal! Thanks for sharing!

LonghornMama