Pan-Fried Chicken With Lemony Roasted Broccoli

It’s a delicious four-serving dinner for less than $10.

Ingreadient

• 1 1/2 lb. broccoli, cut into florets
• 2 cloves garlic, thinly sliced
• 3 Tbsp. olive oil, divided
• salt
• pepper
• 4 6-oz. boneless, skinless chicken breasts
• 1/4 c. flour
• 1 lemon, cut into thin 1/2-in. pieces
• 2 Tbsp. fresh lemon juice

Direction

1. Heat oven to 425°F. On rimmed baking sheet, toss broccoli and garlic with 1 tbsp. olive oil and 1/4 tsp. each salt and pepper; roast 10 min.
2. Meanwhile, pound chicken breasts to even thickness and season with 1/4 tsp. each salt and pepper, then dredge in flour. Heat 1 tbsp. oil in large skillet on medium-high and cook chicken until golden brown, 3 to 5 min. per side.
3. Nestle chicken amid broccoli and roast until chicken is cooked through and broccoli is golden brown and tender, about 6 min.
4. Return skillet to medium heat; add remaining 1 tbsp. oil, then lemon, and cook, stirring, until beginning to brown, about 3 min. Add lemon juice and 1/3 cup water and cook, stirring and scraping up any browned bits. Spoon over chicken and serve with broccoli.