Ingredients

6 boneless, skinless chicken thighs or breast

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

Directions

Step 1: Heat olive oil in a large pan or skillet over medium-high heat.

Step 2: Season chicken all over with basil, paprika, salt and pepper, then place in skillet and cook for 5-7 minutes, or until browned.

Step 3: Flip over and brown the other side until chicken is cooked through.

Step 4: Transfer chicken to a separate plate and set aside.

Step 5: 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.

Step 6: Whisking continuously, pour in evaporated milk and bring to a boil.

Step 7: 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.

Step 8: Remove from heat and serve hot.