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1
Chop chicken into bite sized pieces, and season with salt, pepper, rosemary and basil.
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2
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.
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3
Remove from skillet and set chicken aside.
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4
Meanwhile boil a pot of water, and chop the potato into bite sized pieces.
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5
Add potato to the water, and boil about 8-10 minutes, or until potatoes are soft.
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6
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.
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7
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.
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8
Add the white wine to the flour (carefully) then add the chicken broth, the bouillon and the zest of half a lemon.
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9
Stir constantly, until the bouillon is mixed in, and the sauce has thickened a bit.
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10
Add the drained cooked potatoes to the boiling sauce (this will thicken it even more) and cook for about 1-2 minutes.
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11
After the sauce has thickened add the chicken, and the steamed broccoli, and toss until well coated.
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12
Garnish with a slice of lemon, and fresh basil.
