This was so much fun to prepare, and very delicious. I rarely fry anything, and even though this is a very shallow fry, it was still so delicious. I also loved the broccoli slaw and found it a really fun way to mix up the veggies!
1/4 cup all purpose flour
1/4 tsp salt
1/4 tsp black pepper
4 small skinless, boneless chicken thighs
1 TB olive oil
1 bulb garlic, separated into cloves, peeled, and sliced (about ten cloves)
1 cup reduced sodium chicken broth
3 TB white wine vinegar
2 TB honey
1 16 oz bag broccoli slaw
2 TB coarsely chopped pecans
1. In a resealable plastic bag, combine flour, salt, and pepper. Add chicken, seal bag. Shake to coat.
2. In a large skillet, heat oil over medium heat. Add chicken; cook for 10-12 minutes, or until chicken is tender and no longer pink, turning once. Transfer chicken to a serving plate, cover and keep cool.
3. Add garlic to skillet. Cook and stir for 1 minute. Add chicken broth, vinegar and honey. Bring to boiling; reduce heat. Simmer, uncovered, for five minutes. Stir in broccoli, return to boiling, reduce heat. Cover and simmer for 8 to 10 minutes more or until broccoli is crisp-tender. Stir in pecans. Serve the broccoli mixture with the chicken.
Per serving: 307 cal, 10g fat, 90mg chol, 401mg sod, 25g carb, 3g fiber, 28g prot.
Points per serving: 6 points