My Mother’S Lemony Chicken With Broccoli

• 1 pound boneless skinless chicken breasts, cut into 1-inch strips
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1/2 cup all-purpose flour
• 1/4 teaspoon garlic powder
• 1/4 teaspoon paprika
• 1 large egg
• 3 tablespoons lemon juice, divided
• 1/4 cup butter, cubed
• 1 cup chicken broth
• 1/2 teaspoon grated lemon zest
• 4 cups fresh broccoli florets
• Lemon wedges
• Hot cooked rice, optional

1. Sprinkle chicken with salt and pepper. In a shallow bowl, mix flour, garlic powder and paprika. In another shallow bowl, whisk egg and 1 tablespoon lemon juice. Dip chicken in egg mixture, then in flour mixture; shake off excess.
2. In a large skillet, heat butter over medium heat. Add chicken; cook 4-6 minutes on each side or until no longer pink. Remove and keep warm. Add broth, lemon zest and remaining lemon juice to skillet; bring to a boil. Stir in broccoli. Reduce heat; simmer, covered, 8-10 minutes or until broccoli is tender. Serve with chicken, lemon wedges and, if desired, rice.

chicken breasts, salt, pepper, allpurpose, garlic, paprika, egg, lemon juice, butter, chicken broth, lemon zest, fresh broccoli florets, lemon wedges, rice

Taken from www.tasteofhome.com/recipes/my-mother-s-lemony-chicken-with-broccoli/ (may not work)