One-Pot Chicken Broccoli In White Wine Sauce - cooking recipe

Ingredients

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

Preparation

Wash chicken (no need to pat dry), and dip in breadcrumbs to coat both sides. Reserve leftover breadcrumbs.
Heat olive oil in a large skillet over medium-high heat. Add the butter, stir to combine.
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).
Reduce heat to low and add frozen broccoli florets.
Cover and continue cooking another 10-12 minutes or until broccoli is done to your liking.
Sprinkle finished dish with the reserved parsley, and serve with white wine sauce and fresh lemon wedges.
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!