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
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
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.