- 1 lb raw, boneless, skinless chicken breast (should yield two 6-oz cooked servings)
- 6 cups (1 small-medium bunch) fresh broccoli, trimmed and chopped
- ¼ cup chicken broth
- 1 Tbsp Dijon mustard
- 2 tsp low-sodium or regular-sodium soy sauce
- 2 tsp olive oil
- 1 clove garlic, minced
Remove visible fat from chicken breast. Cut chicken into thin strips. In a bowl, coat chicken with soy sauce; set aside. (For increased flavor, marinate for 30 minutes.) Sauté broccoli, garlic, and 1 tsp olive oil over medium heat until lightly browned. Remove from skillet and cover to keep warm. Add 1 tsp olive oil to skillet. Stir-fry chicken 4-7 minutes or until cooked through. Add chicken broth and bring to a boil. Reduce heat to medium-low, then stir in mustard until blended. Return sautéed broccoli to skillet. Mix until heated through, stirring occasionally. Divide between two plates.