Directions for: Lemon Butter Chicken Breasts with Garlic Broccoli
Ingredients
1 bag (750 g) McCain Superfries Homestyle Red Skin Wedges
2 clove garlic, divided
cup (60 mL) butter, softened
2 Tbsp (30 mL) chopped fresh parsley
1 Tbsp (15 mL) chopped fresh rosemary
2 tsp (10 mL) lemon zest
4 (175 g) skinless, boneless chicken breasts
3 Tbsp (45 mL) olive oil, divided
cup (125 mL) reduced-sodium chicken broth
3 cup (750 mL) broccoli florets
1 salt and pepper, to taste
Directions
1. Prepare McCain Superfries Homestyle Red Skin Wedges according to package directions.
2. Meanwhile, thinly slice one clove of garlic and set aside. Mince remaining garlic and place in a large bowl. Add butter, parsley, rosemary, lemon zest and lemon juice; mix to combine.
3. Rub each chicken breast with butter mixture. Heat 2 tbsp (30 mL) of olive oil in a large skillet on medium-high heat. Cook chicken breasts for 3 to 4 minutes per side or until chicken is browned. Reduce heat to low, add chicken broth and cover. Cook for 15 minutes or until instant-read thermometer inserted in thickest part of chicken registers 165F (74C) and is no longer pink inside. Transfer to plate and cover to keep warm.
4. In a medium skillet, heat remaining olive oil on medium-high heat, saut garlic slices for 1 to 2 minutes or until golden; remove garlic with slotted spoon and reserve. Add broccoli to pan and saut for 5 minutes or until tender crisp; remove from heat and toss with garlic slices. Season to taste with salt and pepper and serve with chicken and McCain Superfries Homestyle Red Skin Wedges.
5. Tip: Use leftover lemon butter chicken sliced on top of a salad for a healthy lunch.
6. Tip: Love garlic? Serve this dish with roasted garlic mayo for dipping. Simply slice the bottom third off a garlic bulb, rub with olive oil and place cut side down on the same baking tray as the wedges. When wedges are cooked, squeeze roasted garlic into a bowl, mash with a fork and mix with low fat mayonnaise.
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