Servings: 4 Preparation Time: 10 min Cooking Time: 10 min Level of Difficulty: Moderate
Ingredients
2 tbs plain flour
375 g skinless chicken breast, thinly sliced
2 tsp olive oil
2 individual chicken stock cube, dissolved in 1 1/2 cups (375ml) hot water
1 clove(s) fresh garlic, crushed
2 1/2 cup(s) broccoli, cut into small florets 2 tsp fresh lemon rind, finely grated
2 tbs fresh flat-leaf parsley, chopped
1 tbs lemon juice
Instructions
Combine 1 1⁄2 tablespoons of flour on a plate. Season well with salt and pepper. Add chicken and turn to coat.
Heat oil in a large non-stick fry pan over medium-high heat. Add chicken and cook for approximately 5 minutes, turning as needed, or until lightly golden brown and cooked through. Remove to a plate.
Put 1 cup stock and garlic in same frying pan. Bring to the boil and cook over high heat, scrapping-up browned bits from bottom of pan using a wooden spoon. Add broccoli, cover and cook for 1 minute.
In a separate bowl, combine remaining flour, stock and a pinch salt. Add to pan and bring to the boil over low heat, stirring constantly. Cover and cook until broccoli is tender crisp and sauce has slightly thickened. Stir in chicken and lemon rind and allow to heat.
Remove frying pan from heat and add parsley and lemon juice. Toss to coat.