Years ago I created this recipe, and it has been a favorite among family and friends ever since. Recently, I made this recipe with chicken tenders instead of pounding the chicken breast out to make it thinner, and it was just as delicious with one less step. The chicken cooks just until tender in a delicious but simple garlic lemon sauce. The dish goes together rather quickly and is terrific over brown basmati rice, sorghum, or quinoa. I serve it with roasted broccoli. Yum!
Lemon Garlic Chicken with Broccoli
- 8 cloves fresh garlic or 1 heaping tbsp crushed garlic
- 2-3 tbsp olive oil
- 1/2 cup warm water
- 1 tbsp refrigerated chicken broth/soup base
- Juice from 2 lemons (about 6 tbsp)
- 2 - 3 tbsp raw honey or real maple syrup
- 8 -10 chicken tenders or 4 boneless skinless chicken breasts
- 3/4 cup sprouted whole wheat flour
- Salt and pepper to taste
- 1 tbsp capers (optional)
- Sauté garlic in a large non-stick skillet using 1 or 2 teaspoons olive oil until tender but before browned. Add sautéed garlic to bowl with warm water, chicken broth base, fresh lemon juice and honey or maple syrup and mix. Taste the mixture. It should be lemony with a slight sweetness.
- Begin with chicken tenders or place chicken between saran wrap and pound with meat mallet until about 1/4 inch thick. Dredge chicken in flour seasoned with salt and pepper. Brown chicken in skillet on each side using remaining oil (divided to brown each side) and the same pan used for garlic. Pour lemon garlic mixture over chicken, cover and cook over medium-low heat until chicken is tender and cooked through, about 3 - 6 minutes.
- Check chicken often so that the chicken does not overcook. Just when chicken is cooked through and still tender, place in a covered serving dish. Continue to cook the sauce a little more on low to thicken if it needs it (it usually only needs a bit more time to cook if you have double the sauce recipe). Pour excess sauce and capers (optional) over chicken and serve with roasted broccoli over rice or quinoa. Enjoy!