1 can (10 1/2 ounces - 298g) Condensed Cream of Chicken Soup
3/4 cup (180ml) water
2 to 3 cups (480-720ml) chopped broccoli
1 teaspoon (10ml) chopped fresh parsley
lemon wedges, optional
Serve with rice or pasta
Instructions
Season chicken with salt, pepper and paprika. Set
aside.
Heat large pan on medium-high heat. Melt half the
butter (2 tablespoons). Add the chicken and cook
for 5 minutes on each side or until the chicken is
browned. Remove chicken from pan, cover and keep
warm.
In same pan melt remaining 2 tablespoons of
butter, add the garlic and cook until garlic is
lightly brown and fragrant. Whisk in the
condensed cream of chicken soup and water. Cook
until the mixture is hot and bubbly, then turn
heat down to low.
Add chicken and broccoli back into the pan
cover the pan with a lid and cook for about
another 10 minutes or until chicken is almost
cooked through. If you want more firm or al-
dente broccoli, add the broccoli after the
chicken is almost cooked so that the broccoli
is more crunchy.
Serve with rice or pasta and wedges of lemon.
Garnish with chopped parsley.
Originally Submitted
9/17/2016
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