Veggie-Chicken Toss With Lemon Herb Sauce
- Reviews 2
Ready In: 40 mins
Serves: 2
Ingredients
- 2 chicken breasts
- salt and pepper
- 1 teaspoon dried rosemary
- 1 teaspoon dried basil
- 1⁄3 cup chopped onion
- 1 chopped garlic clove
- 1 red potatoes
- 3 tablespoons butter
- 3 tablespoons flour
- 1⁄2 cup white wine
- 1 cup chicken stock
- 1 chicken bouillon cube
- 1⁄2 lemon, zest of
- 3⁄4 cup broccoli
Directions
- Chop chicken into bite sized pieces, and season with salt, pepper, rosemary and basil.
- 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.
- Remove from skillet and set chicken aside.
- Meanwhile boil a pot of water, and chop the potato into bite sized pieces.
- Add potato to the water, and boil about 8-10 minutes, or until potatoes are soft.
- 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.
- 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.
- Add the white wine to the flour (carefully) then add the chicken broth, the bouillon and the zest of half a lemon.
- Stir constantly, until the bouillon is mixed in, and the sauce has thickened a bit.
- Add the drained cooked potatoes to the boiling sauce (this will thicken it even more) and cook for about 1-2 minutes.
- After the sauce has thickened add the chicken, and the steamed broccoli, and toss until well coated.
- Garnish with a slice of lemon, and fresh basil.
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