Pan-Fried Chicken With Lemony Roasted Broccoli

This can be a dinner for two for a special occasion or just when you feel like something a bit memorable.  You can substitute Kricklewood Farm Garlic Infused Sunflower Oil instead of the Classic if you prefer more garlic.  

Ingredients:

• 3 tbsp. Kricklewood Farm Sunflower Oil.
• 1 1/2 lb. broccoli, cut into florets.
• 2 cloves garlic, thinly sliced.
• 4 6-oz boneless, skinless chicken breast.
• 1 c. all-purpose flour.
• 1 lemon, cut into 1/2-inch pieces.
• 2 tbsp. lemon juice.
• 2 tbsp. Lemon Sunflower Oil 

 Directions:

1. Heat oven to 425°F. On rimmed baking sheet, toss broccoli and garlic with 1 Tbsp Kricklewood Farm Sunflower Oil  and 1/4 tsp each salt and pepper; roast 10 minutes.
2. Meanwhile, pound chicken breasts to even thickness, season with 1/4 tsp each salt and pepper, then coat in flour. Heat 1 Tbsp Kricklewood Farm Sunflower Oil  in large skillet on medium heat and cook chicken until golden brown 3 to 5 minutes per side. Nestle chicken amidst broccoli and roast until chicken is cooked through and broccoli is golden brown and tender, about 6 minutes.
3. Return skillet to medium heat; add remaining Tbsp Kricklewood Farm Sunflower Oil, then lemon pieces, and cook, stirring, until beginning to brown, 3 minutes. Add lemon juice, Lemon Sunflower Oil and 1/3 cup water and cook, stirring and scraping up any browned bits. Spoon over chicken and serve with broccoli, Kosher salt and pepper