Recipe
Ingredients
- 5 tablespoon unsalted butter (divided)
- 3 tablespoon olive oil (divided)
- 3-4 large garlic cloves (finely minced)
- 1 pound boneless skinless chicken breasts ( cut into bite-sized pieces)
- salt and pepper (to taste)
- 3 tablespoon lemon juice
- ½ cup chicken broth or water
- 1 cup red cabbage (chopped small)
- 2 cup fresh broccoli florets (chopped small)
- 3 tablespoon fresh parsley (chopped)
Instructions
- Heat a large skillet over medium heat, add 3 tablespoons butter and 2 tablespoons olive oil. Add garlic and sauté until golden brown, about 1-2 minutes.
- Add chicken and season with salt and pepper to tasted. Cook, stirring occasionally, until the chicken is browned on all sides, about 7-8 minutes.
- Transfer the chicken to a platter and set aside.
- Add lemon juice and chicken broth to the skillet and deglaze by gently scraping the brown bits into the liquid. Simmer until the liquid is reduced by half, approximately 2-3 minutes.
- Add remaining butter and oil to the hot skillet. Add the red cabbage and broccoli and cook, stirring frequently, until the vegetables are just tender, about 2-3 minutes. Do not overcook.
- Return the chicken to the skillet and stir to combine. Remove from heat when chicken is reheated, about 2-3 minutes Garnish with fresh parsley and serve.