Chicken & Broccoli in a Lemon Cream Sauce

Ingredients

• 2 Tablespoons Butter
• 1 Tablespoon Canola Oil
• 32 ounces
• weight Boneless Chicken Thighs
• Cut Into Bite Size Pieces
• 1 whole Onion
• Chopped
• 1- 1/2 cup Broccoli Florets (If Frozen
• Thaw First)
• 2 whole Lemons
• Half The Zest
• All The Juice
• 1 teaspoon Black Pepper
• 1/4 cups Heavy Cream
• 1 teaspoon Cornstarch
• 1/2 cups Low Sodium Chicken Stock
• Chopped Fresh Parsley For Garnish (optional)

Instructions

1. In a large skillet over medium heat, add butter and oil.
2. Add chicken pieces and onions, saute until juices run clear and onions are tender, about 810 minutes.
3. Add broccoli florets, lemon zest and juices, and black pepper.
4. Stir and cook 34 minutes.
5. In a small bowl, add heavy cream and corn starch.
6. Stir well.
7. Add chicken stock, followed by the corn starch mixture.
8. Stir well to combine.
9. Reduce heat to medium low, cover pan and cook for 1214 minutes.
10. Plate and serve.
11. If desired, garnish with chopped parsley.