One-Pot Chicken Broccoli In White Wine Sauce

• 4 boneless skinless chicken breast halves, pounded an even 1/4-inch thick (may use chicken cutlets or tenders)
• 1 cup Italian seasoned breadcrumbs
• 1/4 cup olive oil
• 2 tablespoons butter
• 1/4 teaspoon fresh ground black pepper
• 1 -2 cup button mushroom, thickly sliced (optional)
• 2 teaspoons lemon juice (or fresh lemon zest, chopped fine)
• 1 cup dry white wine
• 1/2 cup fresh parsley, minced
• 8 -10 ounces frozen broccoli florets
• fresh lemon wedge, optional to serve

1. Wash chicken (no need to pat dry), and dip in breadcrumbs to coat both sides. Reserve leftover breadcrumbs.
2. Heat olive oil in a large skillet over medium-high heat. Add the butter, stir to combine.
3. Brown chicken over medium-high heat, about 4-5 minutes per side. Add leftover breadcrumbs, pepper, mushrooms if using, lemon juice or zest, wine, and most of the parsley (reserve a little to sprinkle on the finished dish).
4. Reduce heat to low and add frozen broccoli florets.
5. Cover and continue cooking another 10-12 minutes or until broccoli is done to your liking.
6. Sprinkle finished dish with the reserved parsley, and serve with white wine sauce and fresh lemon wedges.
7. Great with a side of rice pilaf or creamy mashed potatoes--for an extra yummy indulgence, drizzle my Easy Cheese Sauce over the broccoli. Enjoy!

chicken breast halves, italian seasoned breadcrumbs, olive oil, butter, fresh ground black pepper, button mushroom, lemon juice, white wine, fresh parsley, broccoli florets, lemon

Taken from www.food.com/recipe/one-pot-chicken-broccoli-in-white-wine-sauce-130969 (may not work)