Chicken with Brocoli and Garlic

1/4 cup all purpose flour
1/4 teaspoon salt
1/4 teaspoon black pepper
4 small skinless, boneless chicken thighs
1 tablespoon olive oil
1 bulb garlic, separated into cloves, peeled, and sliced (about ten cloves)
1 cup reduced sodium chicken broth
3 tablespoons white wine vinegar
2 tablespoons honey
1 16 oz bag broccoli slaw
2 tablespoons coarsely chopped pecans

In a resealable plastic bag, combine flour, salt, and pepper. Add chicken, seal bag. Shake to coat.

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.

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.

4 servings; Per serving: 307 cal, 10g fat, 90mg chol, 401mg sod, 25g carb, 3g fiber, 28g prot.


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