Lemon Chicken and Broccoli
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Lemon Chicken and Broccoli
Lemon Chicken and Broccoli
1 cups Kitchen Basics Chicken Stock
3 tbsp. flour
2 tbsp. lemon juice
1 tsp. dried basil
1 tbsp. butter
4 Raley's boneless, skinless chicken breast fillets (about 1 lb.)
2 cups small broccoli florets
1 cup sliced mushrooms
4 cups egg noodles

Prep: 10 minutes, Cook: 20 minutes, Serves: 4

1. Stir together stock, flour, lemon juice and basil until blended; set aside.

2. Melt butter in a large skillet. Add chicken and cook for 5 to 7 minutes per side or until browned and cooked to an internal temperature of 165°F. Remove from skillet and keep warm.

3. Add broccoli and mushrooms to skillet; cook and stir for 5 minutes or until mushrooms are cooked and broccoli is crisp-tender. Add reserved stock mixture and cook just until thickened. Add chicken and any juices back to pan and cook for 1 minute more. Serve over noodles.

Nutritional Information:
460 calories, 47 g protein, 8 g total fat (3 g sat.), 48 g carbohydrate, 3 g fiber, 3 g sugar, 145 mg cholesterol, 700 mg sodium, 9 points