Creamy Chicken and Broccoli

When I think that I just can't make chicken interesting one more time I get an idea and run with it.

8 bone in chicken thighs (these are also more affordable)
1 onion chopped
1/2 cup baby Bella mushrooms chopped
1/2 bag broccoli florets
3 cloves garlic minced
2 tablespoons olive oil
4 tablespoons butter
4 tablespoons flour
2 cups milk (I use skim, use what you have)
Zest from half a lime and 1/2 a lemon
Salt and pepper to taste ( I had some rosemary salt left from a previous recipe ad used some of that)
1/4 cup flour for dredging

1 box of garlic cheese toast prepared according to package directions

I buy my chicken this with the bone in and skin on so for this recipe I remove the skin. Season both sides of the chicken with the salt, pepper and zest. Dip each thigh in the flour and coat lightly on both sides being sure to shake off any excess. Heat a large heavy bottom skillet to medium high heat. Add the olive oil and 4 pieces of chicken. Brown on both sides then remove and set aside. Add the rest of the chicken and brown them on both sides and remove. Place the onions and mushrooms in the pan. Cook for about 2 minutes then add the broccoli and garlic. Let this cook for another 5 minutes then add the butter and flour being sure to stir well. Let this come to a bubble for about 1 minute. Stir in the milk and let it come to a bubble. Add the chicken back to the pan, place the lid on and put it in a 375 degree oven. Let this cook for 30-35 minutes or until the chicken is 170 degrees internally. Serve this with the garlic toast and enjoy. For more on this recipe or any others please email me at alesia.leach@gmail.com