Ingredients

4 teaspoons olive oil

2 teaspoons minced garlic

2 boneless,skinned chicken breast

1 teaspoon dried thyme

2 tablespoons Dijon mustard

1 teaspoon onion powder

1/2 teaspoon garlic powder

1 teaspoon salt

1/2 teaspoon black pepper

4 cups frozen broccoli florets

2 1/2 cups chicken broth, divided

1/2 cup half-and half 

Instructions

The night before cooking, mix the Dijon mustard, dried thyme, garlic powder and onion powder  in an airtight container and leave it in the refrigerator overnight. This will add to the flavor.

In a large skillet, heat oil over medium high heat. Add garlic and saute for one minute.

Cut chicken into thin slices. Season chicken with salt and pepper. Add to the skillet and cook until brown. 

Add broccoli to the chicken and cook for one minute. Add 2 cups of broth, cover and cook for 15-20 minutes.

Remove the Dijon mustard mixture from the refrigerator and mix in the other 1/2 cup of broth and the half-and-half, stirring well. Add mixture to the chicken and cook for 2 minutes while stirring.

TiP

You can serve with brown rice or mashed potatoes.

Chicken can be cut up into one inch pieces instead of slices if you prefer.