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Frixos Personal Chefing

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Lemony Chicken Breasts with Broccoli and Mushrooms

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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

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Lemony Chicken Breasts with Broccoli and Mushrooms

Prep Time20 mins
Cook Time30 mins
Total Time50 mins
Course: Main Dish
Cuisine: International
Keyword: Food Recipes, Pleasures, Poultry
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.

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