Creamy Chicken Broccoli Skillet

INGREDIENTS

• 6 boneless, skinless chicken thighs
• 2 tablespoons extra-virgin olive oil
• 1/2 tablespoons dried basil
• 1/2 teaspoon paprika
• Kosher salt and freshly ground pepper
• Sauce:
• 1 (12 oz.) can evaporated milk
• 2-3 cups broccoli florets
• 5 cloves garlic, minced
• 2 tablespoons all-purpose flour
• 2 tablespoons unsalted butter
• 1/2 tablespoon dried basil
• Fresh basil, garnish, optional

PREPARATION

1. Heat olive oil in a large pan or skillet over medium-high heat.
2. Season chicken thighs all over with basil, paprika, salt and pepper, then place in skillet and cook for 5-7 minutes, or until browned. Flip over and brown the other side until chicken is cooked through.
3. Transfer chicken to a separate plate and set aside.
4. Heat butter in hot skillet and sauté garlic and basil for 1 minute, stirring frequently, until fragrant. Stir in flour and cook for another 1-2 minutes, or until golden.
5. Whisking continuously, pour in evaporated milk and bring to a boil.
6. Reduce heat and let mixture simmer, then return chicken to skillet and add broccoli florets. Stir everything together, then cover and cook for 3-5 minutes, or until broccoli is tendercrisp.
7. Remove from heat and serve hot.