In measuring cup, blend 1/2 cup chicken stock, lemon juice and flour; set aside.
In a preheated non-stick skillet over medium high heat, saute mushrooms and chicken until brown, about 2 minutes per side.
Add broccoli and remaining stock.
Bring to a boil; reduce heat and simmer, covered, 5 to 7 minutes or until chicken is cooked and broccoli tender-crisp.
Place chicken and broccoli on noodle lined serving plates.
Blend reserved stock-flour mixture into stock in skillet.
Cook and stir until mixture boils and thickens.
Season to taste with salt, pepper, and/or garlic.
Pour over chicken and broccoli.
Ingredients:
12 ounces kitchen basics chicken stock
2 tablespoons lemon juice
3 tablespoons flour
1 cup sliced mushrooms
4 boneless skinless chicken breast halves
2 cups broccoli florets
4 cups hot cooked noodles
Steps/Methods:
In measuring cup, blend 1/2 cup chicken stock, lemon juice and flour; set aside.
In a preheated non-stick skillet over medium high heat, saute mushrooms and chicken until brown, about 2 minutes per side.
Add broccoli and remaining stock.
Bring to a boil; reduce heat and simmer, covered, 5 to 7 minutes or until chicken is cooked and broccoli tender-crisp.
Place chicken and broccoli on noodle lined serving plates.
Blend reserved stock-flour mixture into stock in skillet.
Cook and stir until mixture boils and thickens.
Season to taste with salt, pepper, and/or garlic.
Pour over chicken and broccoli.
