When the market gives you lemons...

Guess who got all their veggies at the Farmer's Market today! Take that beet lady! Of course she had some gorgeous red and golden beets today, so I could take advantage. I've got tomato relish chillin' in the fridge. (I know, I know, no more tomatoes...) I used some cabbage in some sweet potato and cabbage soup for lunch tomorrow. Because when you have fresh veggies, it's hard for me not to use them right away.

Broccoli and carrots got used as a side dish (with some cauliflower thrown in because I really am trying to get us to eat more). And of course lemons create a perfect sauce to top chicken. They're also great for lemonade, but this recipe has a lot less sugar.

Chicken with Lemon Sauce
1/4 cup flour
1 clove garlic, minced
2 chicken breasts
2 Tbsp canola oil
1 cup chicken broth
juice of 1/2 lemon
chopped parsley

1. Combine flour and garlic. Use all but 1 Tbsp to coat the chicken.
2. Heat oil in a large skillet. Cook chicken 6 minutes per side, or until cooked through. Remove from skillet.
3. Add broth, lemon juice, and remaining flour to skillet. Bring to a boil. Lower heat and simmer 5 minutes until sauce begins to thicken.
4. Pour sauce over chicken and sprinkle chopped parsley over top.