Giving the chicken a double coat of flour mixture creates a golden crust (without the skin) when pan-fried. We use lemon rind instead of the lemon extract called for in the original. Carefully pour in the broth so you don't wet the crispy brown coating on the chicken. The broth mixture turns into a glazey sauce that can be served with the chicken.
I love this oven omelet roll. It is so easy and yet makes such a nice presentation. It is also a very economical breakfast to make for the holidays. Growing up my mom always made a special breakfast on Thanksgiving
Chicken and rice dishes are common family meals. This one gives new life to leftover grilled chicken. Slightly browning the broccoli deepens the taste of the dish.
