Chicken and Broccoli with Dill Sauce
Ingredients:
- 4 Boneless Skinless Chicken Breasts
- .5 tsp Garlic Salt
- .25 tsp Ground Black Pepper
- 1 tbsp Olive Oil
- 4 c Broccoli Florets
- 1 c Chicken Broth
- 1 tbsp All Purpose Flour
- 1 tbsp Fresh Dill chopped
- 1 c Whole Milk
Instructions:
- Sprinkle chicken with garlic salt and pepper. In a large skillet, heat oil over medium heat; brown chicken on both sides. Remove from pan.
- Add broccoli and broth to the same skillet; bring to a boil. Reduce heat; simmer, covered, until broccoli is just tender, 3-5 minutes. Using a slotted spoon, remove broccoli from the pan, reserving broth. Keep broccoli warm.
- In a small bowl, mix flour, dill, and milk until smooth; stir into the broth in the pan. Bring to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes. Add chicken; cook, covered, over medium heat until a thermometer inserted in chicken reads 165°, 10-12 minutes. Serve with broccoli.
Nutrition
Calories: 211kcal | Carbohydrates: 5g | Protein: 27g | Fat: 9g | Saturated Fat: 2g | Cholesterol: 78mg | Sodium: 667mg | Potassium: 580mg | Fiber: 1g | Sugar: 3g | Vitamin A: 201IU | Vitamin C: 15mg | Calcium: 83mg | Iron: 1mg
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