• Heat the oil in a pan over medium-high heat, add the broccoli and cook until tender, set aside.
  1 tablespoon oil, 1 pound broccoli florets
• Add the butter, and melt add the chicken, seasoned with salt and pepper to taste, and cook until lightly golden brown on all sides, about 3-5 minutes per side.
  3 tablespoons butter, 1 pound chicken breasts, salt and pepper to taste
• Add the garlic and cook until fragrant, about a minute.
  3 cloves garlic clove
• Add the broth and Worcestershire bring to a boil, reduce the heat and simmer for 5 minutes.
  ½ cup chicken broth, 2 tablespoons low sodium soy sauce
• Add the lemon juice and dill, simmer a couple of minutes.
  1 medium lemon, ½ tablespoon fresh dill
• Serve hot over mashed potatoes

For the potatoes

• Wash the potatoes. Place the potatoes in a large pot and cover with water. Add ½ tablespoon salt to the water. Bring to a boil.
• Boil approximately 20 minutes. Cook time will depend on how large the potatoes. They will be done when fork-tender.
• Rub the skin off with two kitchen towels if you want the skin removed, removing the skin is optional. Add the potatoes back to the hot pan. Add the melted butter and stir until it's absorbed.