Chicken and Broccoli

This is another recipe Les found and made when I was gone.  It sounds really good and I will be trying it soon.

Chicken and Broccoli

Ingredients:

• 6 boneless, skinless chicken thighs
• 2 Tbsp.  extra-virgin olive oil
• 1/2 Tbsp. dried basil
• 1/2 tsp. paprika
• Kosher salt and freshly ground pepper

Sauce:

• 1 (12 oz.) can evaporated milk
• 2-3 cups broccoli florets
• 5 cloves garlic, minced
• 2 Tbsp. flour
• 2 Tbsp. unsalted butter
• 1/2 Tbsp. dried basil
• Fresh basil, garnish, optional

Directions:

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 saute garlic and basil for 1 minute, stirring frequently until fragrant.  Stir in flour and cook for another 1-2 minutes, or until golden.  Whisking continuously, pour in evaporated milk and bring to a boil.  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 tender crisp.
5. Remove from heat and serve hot.