Rosemary Chicken & Broccoli in Broth

By vealam

Ingredients

• 1 pound boneless, skinless, chicken breast tenderloins
• 1 1/4 tsp rosemary, fresh, chopped
• 5 tsp all-purpose flour, divided
• 1 Tbsp olive oil, extra-virgin, divided
• 1 small yellow onion, diced
• 2 cups fresh broccoli florets
• 2 tsp minced garlic
• 14 1/2 oz reduced sodium chicken broth
• 1/2 tsp table salt, or to taste
• 1/8 tsp black pepper, freshly ground, or to taste

Preparation

Step 1

Place chicken on a plate and sprinkle with rosemary and flour and toss to coat.
Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add chicken; cook, turning regularly with tongs, until lightly browned, and chicken pieces are cooked through.
In same skillet over medium-high heat, heat remaining 2 teaspoons oil. Add onion and garlic; sauté until lightly browned and almost tender, about 4 minutes.
Add the chicken broth and bring to a simmer, stirring bottom of pan to scrape up browned bits, about 1 minute.
Add the broccoli and chicken back into the pot. Cover with a lid and cook for 5-7 minutes, or until broccoli is tender. Sprinkle with salt and pepper to taste.
Serve over cooked brown rice, if desired.