Lemon Chicken and Broccoli

2 Tbsp. flour, divided
1/2 tsp. salt, divided
1/4 tsp. black pepper, freshly ground
12 oz. skinless boneless chicken breasts, thinly sliced
2 tsp. olive oil
1 1/2 cups reduced-sodium chicken broth, divided
2 tsp. garlic, minced
2 1/2 cups broccoli, cut into bite-sized florets
2 tsp. lemon zest, grated
2 Tbsp. fresh parsley, chopped
1 Tbsp. fresh lemon juice

Combine 1 1/2 Tbsp. flour, 1/4 tsp. salt and pepper on a plate. Add chicken and toss to coat.

Heat oil in a large nonstick skillet and sauté chicken, turning as needed, until lightly browned, about 5 minutes. Remove to a plate.

Place 1 cup broth and garlic into same skillet; bring to a boil, scraping up any browned bits with a wooden spoon. Add broccoli, cover and cook 1 minute.

In a small cup, stir together remaining 1/2 cup broth and remaining 1/2 Tbsp.flour and 1/4 tsp. salt. Add to skillet and bring to a simmer over low heat.

Cover and cook until broccoli is crisp-tender and sauce is slightly thickened, about 1 1/2 minutes. Stir in chicken and lemon zest and heat through.

Remove skillet from heat and stir in parsley and lemon juice; toss to coat and add salt and pepper to taste.

Serves 4 (each serving about 1 cup)
WW SP per serving: 3