Ingredients
2 lb boneless chicken breasts
Kosher salt and ground pepper to taste
1 tsp Italian seasoning
2 tbsp olive oil divided
4-5 cloves garlic minced
1 1/2 cup almond milk
1 tbsp gluten-free flour
1 medium broccoli head chopped (about 3 cups)
2 tbsp fresh parsley chopped
Lemon wedges optional to serve
Instructions
Rub the chicken with the seasonings on all sides.
Heat 1 tablespoon of oil in a large pan over medium-high heat. Cook the chicken until golden-brown and cooked through, about 6-7 minutes per side. Set aside and cover to keep warm.
In a small bowl whisk the almond milk and flour until smooth.
To the same pan heat the remaining oil, over medium heat. Add the garlic and cook for up to 1 minute.
Pour in the almond milk mixture and stir; you should see the sauce getting thicker almost immediately as it heats up.
Add broccoli and cook for 6-8 minutes, or just until tender. Return the chicken back to the pan and continue to cook for a couple of minutes to heat up.
Garnish with chopped parsley and lemon wedges, if desired.
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