Lemon-Basil Chicken
Broccoli-Bow Tie Toss and Crescent Rolls
Ingredients
- ½ lemon
- ¾ lb boneless, skinless chicken breasts
- 2 Tbsp all-purpose flour
- ½ tsp garlic powder
- 2 Tbsp olive oil, divided
- ½ cup chicken broth
- 1 Tbsp chopped fresh basil
Instructions
- Grate zest and squeeze juice from lemon. Halve chicken crosswise, and pound 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.
- Stir together flour and garlic powder in a shallow bowl; dredge chicken in mixture, shaking off excess.
- Cook chicken in hot oil in a nonstick skillet over medium-high heat 4 minutes per side or until browned. Remove chicken from skillet, and keep warm.
- Reduce heat to medium; add broth, lemon zest, and juice. Cook 3 minutes or until reduced by half. Return chicken to skillet, stir in basil, and cook until chicken is done. Spoon sauce over chicken.
Side Dish Ingredients
- 4 oz bow-tie pasta
- 1 (12-oz) pkg broccoli florets
- 2 Tbsp butter, melted
- ¼ tsp garlic powder
- ½ lemon
- ⅓ cup shredded Parmesan cheese
- 1 (5-count) can refrigerated crescent rolls
Side Dish Instructions
- Cook pasta and broccoli according to package directions; place in a large bowl.
- Whisk together butter and garlic powder in a small bowl. Grate zest and squeeze juice from lemon into butter mixture. Add to pasta mixture along with cheese; toss, and season with salt and pepper to taste.
- Bake rolls according to package directions.
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