Lemon Chicken 'n Broccoli

1. 1

   In measuring cup, blend 1/2 cup chicken stock, lemon juice and flour; set aside.

2. 2

   In a preheated non-stick skillet over medium high heat, saute mushrooms and chicken until brown, about 2 minutes per side.

3. 3

   Add broccoli and remaining stock.

4. 4

   Bring to a boil; reduce heat and simmer, covered, 5 to 7 minutes or until chicken is cooked and broccoli tender-crisp.

5. 5

   Place chicken and broccoli on noodle lined serving plates.

6. 6

   Blend reserved stock-flour mixture into stock in skillet.

7. 7

   Cook and stir until mixture boils and thickens.

8. 8

   Season to taste with salt, pepper, and/or garlic.

9. 9

   Pour over chicken and broccoli.

* Per serving · 4 servings · Values may vary.

No additional tips available.