Categories: Meals
Ingredients
- 2 broccoli spears
- 3 garlic cloves, smashed
- 1 tbsp. + 1 1/2 tsp olive oil
- 1 tsp kosher salt
- 2/3 cup chicken broth
- 1/4 cup flour
- 4 thin chicken breast cutlets
- Black pepper
- 1/2 tsp unsalted butter
- Juice of 1/2 lemon
- 4 oz. mozzarella, thinly sliced
- Chopped fresh flat-leaf parsley, for garnish
Directions
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Preheat oven to 450.
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Trim about 1 inch off the ends of the broccoli stems and discard. Slice each broccoli spear lengthwise into 4 pieces. Place the broccoli and the garlic on a large rimmed baking sheet and toss with 1 tbsp. of olive oil and 1/4 tsp of the salt.
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Roast until crisp-tender, flipping halfway through, about 20 minutes.
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Meanwhile, in a small bowl, whisk together the broth and 1 tsp of the flour.
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Place the remaining flour in a shallow dish. Season the chicken with the remaining 3/4 tsp salt and pepper to taste, then lightly dredge both sides of the chicken in the flour, shaking off any excess.
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Heat a large nonstick skillet over medium-high heat. Add the butter, 1 tsp olive oil, and half of the chicken. Cook until slightly golden, 2-3 minutes per side, and transfer to a plate. Add the remaining 1/2 tsp olive oil and repeat with the remaining chicken.
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Reduce the heat to medium-low, whisk in the broth mixture and lemon juice, and scrape up any browned bits on the bottom of the pan as the mixture comes to a simmer. Cook, whisking, until slightly reduced, 2-3 minutes. Return the chicken to the skillet, then top each cutlet with 2 pieces roasted broccoli and 1/4 of the mozzarella. Cover the skillet and simmer until the cheese has melted, 3-4 minutes.
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To serve, using a spatula, transfer the chicken to 4 serving dishes. Spoon the sauce over each piece and garnish with parsley.