Description
Midweek meal, ready in just under 30 minutes and super flavorful.
Ingredients
- 2 Tablespoons Butter
- 1 Tablespoon Canola Oil
- 32 ounces, weight Boneless Chicken Thighs, Cut Into Bite Size Pieces
- 1 whole Onion, Chopped
- 1-½ cup Broccoli Florets (If Frozen, Thaw First)
- 2 whole Lemons, Half The Zest, All The Juice
- 1 teaspoon Black Pepper
- ¼ cups Heavy Cream
- 1 teaspoon Cornstarch
- ½ cups Low Sodium Chicken Stock
- Chopped Fresh Parsley For Garnish (optional)
Preparation
In a large skillet over medium heat, add butter and oil. Add chicken pieces and onions, saute until juices run clear and onions are tender, about 8–10 minutes. Add broccoli florets, lemon zest and juices, and black pepper. Stir and cook 3–4 minutes.
In a small bowl, add heavy cream and corn starch. Stir well. Add chicken stock, followed by the corn starch mixture. Stir well to combine. Reduce heat to medium low, cover pan and cook for 12–14 minutes.
Plate and serve. If desired, garnish with chopped parsley.
