Creamy Chicken and Broccoli

Ingredients:  

• 2 lb boneless chicken breasts
• Kosher salt and ground pepper, to taste
• 1 tsp Italian seasoning
• 2 tbsp olive oil, divided
• 4-5 cloves garlic, minced
• 1 1/2 cup almond milk
• 1 tbsp gluten-free flour
• 1 medium broccoli head, chopped (about 3 cups)
• 2 tbsp fresh parsley, chopped
• Lemon wedges, optional to serve

Instructions:

• Rub the chicken with the seasonings on all sides.
• Heat 1 tablespoon of oil in a large pan over medium-high heat. Cook the chicken until golden-brown and cooked through, about 6-7 minutes per side. Set aside and cover to keep warm.
• In a small bowl whisk the almond milk and flour until smooth.
• To the same pan heat the remaining oil, over medium heat. Add the garlic and cook for up to 1 minute.
• Pour in the almond milk mixture and stir; you should see the sauce getting thicker almost immediately as it heats up.
• Add broccoli and cook for 6-8 minutes, or just until tender. Return the chicken back to the pan and continue to cook for a couple of minutes to heat up.
• Garnish with chopped parsley and lemon wedges, if desired.