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Chicken and Broccoli




Source of Recipe


Internet


List of Ingredients




4 chicken breasts cut in half and skin and bones removed
Flour for dredging
1/2 cup olive oil plus 3 tablespoons butter
2 cloves of garlic, sliced
4 broccoli florets (about 6 ounces)
A bunch of fresh arrugula or watercress
1/2 cup dry white wine
1 1/2 cup consommé
Salt and pepper

Place chicken breasts between sheets of wax paper and pound lightly to flattenthen dip the chicken into the flour coating lightly. In a skillet, sauté thechicken breasts in 1/2 cup olive oil, on both sides (about 6-8 minutes).Carefully discard the oil holding the meat back with a spoon or lid. Add thegarlic, florets, arrugula or watercress, wine and consommé. Cook until theliquid reduces and thickens slightly (about 2 minutes) then turn heat off.Add 4 tablespoons of olive oil, salt and pepper to taste (optional).Mix and serve immediatelyOPTIONAL: A teaspoon of capers on top when you serve


Recipe