Pan Creamy Flavoring Volaille With Crucifer

Pan Creamy Flavoring Volaille With Crucifer

 Creamy Flavourer Fowl with Crucifer is a unit favourite for everyone in the line. This is the perfect one-pot weakling direction with a homemade creamy seasoning sauce when you're in need of something toothsome, wholesome and gentle for a weeknight party. Add your superior of food or rice to activity up all the pleasing creamy seasoning sauce.

The vegetational possibilities are sempiternal and so are the starches that you can couple with the creamy ail sauce. Rice and food are always the go-to starches, but you can also try quinoa, couscous and frantic rice. Curmudgeonly lolly is also another high alternative to dip into the sauce and chisel it all up.

Ingredients

• 2 pounds boneless chicken breasts
• kosher salt or sea salt , to taste
• fresh cracked black pepper , to taste
• 1/2 teaspoon paprika
• 4 tablespoons butter, divided
• 4-5 cloves garlic , minced
• 10.5 ounces (1 can) Condensed Cream of Chicken Soup
• 3/4 cup water
• 2 to 3 cups chopped broccoli
• 1 teaspoon chopped fresh parsley
• lemon wedges , optional
• Serve with rice or pasta
• US Customary - Metric

Directions

1. Season chicken with salt, pepper and paprika. Set aside.
2. 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.
3. 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.
4. 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.
5. Serve with rice or pasta and wedges of lemon. Garnish with chopped parsley.

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