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Lemony Chicken Breasts with Broccoli and Mushrooms


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


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


  • 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


  • 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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