Pan-Fried Chicken and Lemon Broccoli Alfredo

chickenlemonbroccolialfredo Quick-cooking boneless skinless chicken breasts are a key ingredient for those times when you need an easy dinner recipe. Make it a broccoli chicken dinner by adding some broccoli florets and tossing in a light Alfredo pasta sauce. A family-friendly dinner is served.

4 small chicken breast halves, skinless, boneless
sea salt
black pepper, freshly ground
8 oz mushrooms, halved
1 Tbsp. extra-virgin olive or cooking oil
1 lemon
3 cup fresh broccoli florets
1 (10 oz) container refrigerated light Alfredo pasta sauce

Season chicken with salt and pepper. In large skillet brown chicken and mushrooms 4 minutes in hot oil, turning chicken halfway through.

Meanwhile, shred 2 tsp. lemon peel; set aside. Slice lemon. Add broccoli and lemon slices to skillet. Cover; cook 8 minutes or until chicken is done (170°F on an instant-read thermometer).

Place chicken and vegetables on plates. Add Alfredo sauce to skillet; heat through. Serve with chicken. Add lemon peel and pepper.

Makes 4 servings.