Chicken And Broccoli Lemon Crisp Food

MY MOTHER'S LEMONY CHICKEN WITH BROCCOLI

Steps:

• Sprinkle chicken with salt and pepper. In a shallow bowl, mix flour, garlic powder and paprika. In another shallow bowl, whisk egg and 1 tablespoon lemon juice. Dip chicken in egg mixture, then in flour mixture; shake off excess., In a large skillet, heat butter over medium heat. Add chicken; cook 4-6 minutes on each side or until no longer pink. Remove and keep warm. Add broth, lemon zest and remaining lemon juice to skillet; bring to a boil. Stir in broccoli. Reduce heat; simmer, covered, 8-10 minutes or until broccoli is tender. Serve with chicken, lemon wedges and, if desired, rice.

CHICKEN AND BROCCOLI LEMON CRISP

Steps:

• Cook chicken in 1 tablespoon of melted butter in frying pan.
• Stir in cornstarch.
• Add milk, stir until mixture comes to a boil and thickens.
• Reduce heat to very low, add mustard, mayonnaise, sour cream, lemon juice and peel.
• Cut broccoli into florets, steam for 1 minute and drain.
• Arrange broccoli in a 2 quart baking dish.
• Spoon chicken mixture over broccoli.
• In frying pan, melt remaining butter, add bread crumbs and cook for 2 to 3 minutes.
• Sprinkle over chicken.
• Top with parmesan cheese.
• Bake at 350 degrees for 15 minutes or until mixture bubbles around edges.

LEMON CHICKEN WITH BROCCOLI

Steps:

• Grate 1 tablespoon zest and squeeze 1/4 cup juice from the lemon.
• Heat 1 tablespoon oil in a 12-inch skillet over medium-high heat. Add the chicken and cook until well browned on all sides. Remove the chicken from the skillet. Pour off any fat.
• Reduce the heat to medium. Heat the remaining oil in the skillet. Add the onion and garlic and cook and stir for 2 minutes. Stir in the concentrated broth and lemon juice. Return the chicken to the skillet. Reduce the heat to low. Cover and cook for 20 minutes or until the chicken is cooked through.
• Stir the broccoli and lemon zest in the skillet. Cover and cook until the broccoli is tender-crisp.

BROCCOLI LEMON CHICKEN WITH CASHEWS

Steps:

• Heat the oil in a large frying pan or wok. Add the chicken and fry for 3-4 minutes until golden. Remove from the pan and add the garlic and broccoli. Stir fry for a minute or so then cover and cook for 2 minutes more, until almost tender.
• Mix the stock, cornflour and honey or sugar well, then pour into the pan and stir until thickened. Tip the chicken back into the pan and let it heat through, then add the lemon zest and juice, and cashew nuts. Stir, then serve straight away with basmati rice or noodles.

CHICKEN & BROCCOLI LEMON CRISP

Steps:

• Preheat oven to 350 degrees.
• Cut up chicken into 1" cubes.
• In a large fry pan, melt 1 tbsp of the butter. Add chicken and cook over medium heat until lightly browned. Stir in cornstarch.
• Add milk, stir until mixture comes to a boil and thickens. Add mustard, mayonnaise, sour cream, lemon juice and peel.
• Cut broccoli into florets, steam for 1 minute and drain. Arrange broccoli in a 2 qt baking dish. Spoon chicken mixture over broccoli.
• In a fry pan, melt remaining butter, add bread crumbs and cook for 2-3 minutes. Sprinkle over chicken. Top with cheese.
• Bake for 15 minutes or until mixture bubbles around edges.