Total Time
Prep 0 mins
Cook 15 mins

I haven't tried this yet but it sounds good. I got it off the side of a carton of (you guessed it) Kitchen Basics Chicken Stock.

Ingredients Nutrition


  1. In measuring cup, blend 1/2 cup chicken stock, lemon juice and flour; set aside.
  2. In a preheated non-stick skillet over medium high heat, saute mushrooms and chicken until brown, about 2 minutes per side.
  3. Add broccoli and remaining stock.
  4. Bring to a boil; reduce heat and simmer, covered, 5 to 7 minutes or until chicken is cooked and broccoli tender-crisp.
  5. Place chicken and broccoli on noodle lined serving plates.
  6. Blend reserved stock-flour mixture into stock in skillet.
  7. Cook and stir until mixture boils and thickens.
  8. Season to taste with salt, pepper, and/or garlic.
  9. Pour over chicken and broccoli.


Most Helpful

Excellent meal! I decreased the amount of chicken and increased the broccoli. I also added extra lemon juice and garlic powder. Great meal, thanks!

dale! May 04, 2003

Very good dish. The lemon juice gives a nice bite to the sauce. I would recommend butterflying the chicken breasts so they cook through more quickly, or delay adding the broccoli (which is what I did).

Leta June 12, 2003

The sauce was not very liquid - mostly paste.

birdy May 26, 2003

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