Creamy Chicken & Broccoli Dinner

• 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

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. Enjoy!