VEGGIE-CHICKEN TOSS WITH LEMON HERB SAUCE
This is the recipe I came up with for "Ready Set Cook". It has a slightly tangy lemon taste that my husband just loved. Hope you like it!
Provided by Juju Bee
Categories Chicken Breast
Time 40m
Yield 2 serving(s)
Number Of Ingredients 14
Steps:
- Chop chicken into bite sized pieces, and season with salt, pepper, rosemary and basil.
- Heat some olive oil in a medium skillet, and add the chicken, chopped onion, and garlic; cook until chicken is thoroughly cooked, and onions are caramelized.
- Remove from skillet and set chicken aside.
- Meanwhile boil a pot of water, and chop the potato into bite sized pieces.
- Add potato to the water, and boil about 8-10 minutes, or until potatoes are soft.
- In another pot, pour some shallow water in the bottom, and allow to boil; place a steamer over the water, then add the chopped broccoli and allow to steam, covered.
- Meanwhile, in the pan that the chicken was cooked in, add the butter, allow to melt, then add the flour, stirring until flour is incorporated.
- Add the white wine to the flour (carefully) then add the chicken broth, the bouillon and the zest of half a lemon.
- Stir constantly, until the bouillon is mixed in, and the sauce has thickened a bit.
- Add the drained cooked potatoes to the boiling sauce (this will thicken it even more) and cook for about 1-2 minutes.
- After the sauce has thickened add the chicken, and the steamed broccoli, and toss until well coated.
- Garnish with a slice of lemon, and fresh basil.
Nutrition Facts : Calories 646.5, Fat 32.9, SaturatedFat 15.4, Cholesterol 142.5, Sodium 779.6, Carbohydrate 38, Fiber 3.8, Sugar 5.7, Protein 38.4
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