Lemon Chicken over Riced Broccoli

Ingredients

• 1/3 cup all-purpose flour
• 1 pound thin-sliced boneless, skinless chicken breast
• 4 tablespoons unsalted butter, divided
• 2 to 3 tablespoons lemon juice
• 1/2 cup chicken stock
• 1 (10-ounce) packages Green Giant® Riced Veggies –
• Broccoli, prepared according to package directions

Directions

1. Season flour with salt and pepper. Dredge chicken in flour and shake off excess.
2. Melt 2 tablespoons butter in large nonstick skillet over medium heat. Add chicken to skillet and cook 8 minutes, turning once, or until golden brown on both sides. Remove and keep warm.
3. Add lemon juice to skillet and stir, scraping up brown bits from bottom of pan; simmer 1 minute. Add chicken stock and bring to a boil over high heat. Reduce heat to low, return chicken and any juices to skillet and simmer 4 minutes or until chicken is cooked through.
4. Add remaining 2 tablespoons butter to sauce and stir until combined. Serve chicken and sauce over hot Green Giant® Riced Veggies – Broccoli.