4 small skinless, boneless chicken breast halves
Salt and pepper
8 ounces mushrooms, halved
1 tablespoon olive or cooking oil
3 cups fresh broccoli florets
1-10 ounce 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 teaspoons lemon peel; set aside. Slice lemon. Add broccoli and lemon slices to skillet. Cover; cook 8 minutes or until chicken is done (170 degrees 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.
Recipe shared from: http://www.bhg.com/recipe/chicken/chicken-and-lemon-broccoli-alfredo/