Thursday, October 13, 2011

Lemon Chicken with Broccoli and Peppers

My boys absolutely love this recipe and I usually double the ingredients because everyone asks for seconds.  It is simple to make and you can easily omit the broccoli and peppers and add different vegetables.  In the summer, I like to use cherry tomatoes from the garden.   I have had a hard time finding broths that don't contain milk, so make sure to check ingredients carefully when buying the chicken broth.  Usually the organic brands are the way to go.  Of course, double check the ingredients first.  This recipe has so much flavor with the fresh lemon juice and zest.  Hope you like it as much as we do.  Enjoy~

4-6 thinly sliced chicken breast or chicken cutlets
1-2 tablespoons olive oil or milk-free margarine
kosher salt and pepper
1 tablespoon lemon zest
1/2 cup white wine
3/4 cup (milk-free) chicken broth
2 tablespoons fresh lemon juice
1 tablespoon fresh parsley
1 chopped red pepper
1 cup fresh broccoli, rinsed and chopped
8 oz. farfalle pasta, cooked according to directions on box

In a skillet melt 1 tablespoon milk-free margarine or olive oil over medium heat in.  Sprinkle chicken with salt and pepper.  Add chicken to skillet and cook on each side until done, approximately 15 minutes.  Remove chicken.  Add white wine, chicken broth and lemon juice to skillet and bring to a boil.  Reduce heat.  Add peppers, broccoli and parsley to skillet and heat for about 5 minutes.  Combine chicken and broth and veggie mixture to farfalle pasta.  Add lemon zest, toss and serve.

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