Creamy Lemon Chicken
Broccoli and Rice Pilaf and Poppy Seed Potato Rolls
Ingredients
- 2 lb boneless, skinless chicken breasts, halved crosswise
- 4 Tbsp butter
- ¼ cup chicken broth
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp dried thyme
- 3 Tbsp lemon juice
- 1 lemon, thinly sliced
- ½ cup heavy cream
Instructions
- Pound chicken to an even thickness in a zip-top plastic bag using the heel of your hand or a meat mallet. Season lightly with salt and pepper.
- Melt butter in a large nonstick skillet over medium heat. Add chicken, and cook 5 to 6 minutes per side or until done. Remove from skillet, and keep warm.
- Add broth to skillet, scraping skillet to loosen browned bits. Add onion powder, garlic powder, and thyme.
- Add lemon juice, lemon slices, and cream. Return chicken to skillet, and cook until sauce is thickened.
Side Dish Ingredients
- ¼ cup butter, divided
- 2 cups chopped broccoli
- 1½ cups long-grain white rice
- ½ tsp onion powder
- 3 cups low-sodium chicken broth
- 1 (12-count) pkg potato rolls
- 1 tsp poppy seeds
Side Dish Instructions
- Preheat oven to 350°F. Melt 2 Tbsp butter in a saucepan over medium heat. Add broccoli; cook 3 minutes. Add rice and onion powder; cook 1 minute.
- Add broth; bring to a boil; cover, reduce heat, and simmer 15 to 20 minutes or until rice is tender.
- Place rolls on a baking sheet. Melt 2 Tbsp butter, and brush over rolls; sprinkle rolls with poppy seeds.
- Bake 10 minutes or until brown and toasted.
Kid-Friendly Meal Plan
This recipe selected from the eMeals Kid-Friendly Meal Plan.
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