Food Recipes, Pleasures, Poultry
Lemony Chicken Breasts with Broccoli and Mushrooms
[featured-images]Easy to make, low in calories, without sacrificing the taste. Lemons are all over the farmers market that deserved an important role in the recipe both as a juice and zest. Dry coriander accentuates the lemony flavour.
Lemony Chicken Breasts with Broccoli and Mushrooms
Add the chicken and sauté. Toss and stir and 4 minutes later add the mushrooms and continue sauteing.
Just before getting a nice light brown colour add the oregano and season with the salt and pepper and stir. Deglaze with the lemon juice.
Add the broccoli and stir. A minute later add the vegetable stock, cover with the pans lid and bring to a boil.
Return to the pan the chicken and the mushrooms. Add the lemon zest and parsley, toss couple of times.
Lemony Chicken Breasts with Broccoli and Mushrooms
Servings: 4 People
Ingredients
- 2 Chicken Breast Fillets , about 250 grs each without the skin and thinly sliced
- 2 cups Broccoli , cut in florets
- 4-5 large Portobello Mushrooms , thickly sliced
- 1 teaspoon dry Coriander , finely grated
- 2 tablespoons EVOO , (Extra Virgin Olive Oil)
- 800 ml Vegetable Stock , Bouillon, warm
- 40 ml Lemon juice
- 1 Lemon Zest
- 3 tablespoons fresh Parsley , leaves picked and roughly chopped
- 1 teaspoon Sea Salt
- ½ teaspoon freshly ground Black Pepper
Instructions
- Set a medium-large saucepan over medium heat and let it heat up for a minute. Add the oil to the pan and let this heat up for 1 minute. Add the chicken and sauté. Toss and stir and 4 minutes later add the mushrooms and continue sauteing.
- Just before getting a nice light brown colour add the oregano and season with the salt and pepper and stir. Deglaze with the lemon juice and remove from the pan with a slotted spoon. Keep aside.
- In the same pan with the juices of the chicken and the mushrooms add the broccoli and stir. A minute later add the vegetable stock, cover with the pans lid and bring to a boil. Cook for 2-3 minutes, discard the stock and return to the pan the chicken and the mushrooms. Add the lemon zest and parsley, toss couple of times and serve.
