Skillet Creamy Garlic Chicken With Broccoli Food

CREAMY CHICKEN AND BROCCOLI SKILLET

Steps:

• Rub the chicken with the seasonings on all sides.
• Heat 1 tablespoon of oil in a large pan over medium-high heat. Cook the chicken until golden-brown and cooked through, about 6-7 minutes per side. Set aside and cover to keep warm.
• In a small bowl whisk the almond milk and flour until smooth.
• To the same pan heat the remaining oil, over medium heat. Add the garlic and cook for up to 1 minute.
• Pour in the almond milk mixture and stir; you should see the sauce getting thicker almost immediately as it heats up.
• Add broccoli and cook for 6-8 minutes, or just until tender. Return the chicken back to the pan and continue to cook for a couple of minutes to heat up.
• Garnish with chopped parsley and lemon wedges, if desired.

SKILLET CREAMY GARLIC CHICKEN W/ BROCCOLI

Steps:

• 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 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.

SKILLET CREAMY GARLIC CHICKEN WITH BROCCOLI RECIPE

Steps:

• 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