Ingredients
- Ikg of chicken portions -(boneless chicken breasts or I’m using legs in this one)
- salt and black pepper , to taste
- 1/2 teaspoon paprika
- Tablespoon of Flour
- 2 to 3 cups of chopped broccoli
- 1 teaspoon chopped fresh parsley
- 60 g butter, diced
- 4-5 cloves garlic, grated
- 1 chicken stock cube and 1 cup (240 ml) boiled water (or a can of Cream of Chicken Soup)
Instructions
- Roll the chicken pieces in the flour and season with salt, pepper and paprika. Set aside.
- Heat large oven proof dish on stove top to medium-high heat.
- Melt half the butter in the dish.
- Add the chicken pieces and cook for 5 minutes on each side until the chicken is browned.
- Remove chicken from pan, cover and keep warm.
- In same pan melt remaining butter, add the garlic and cook until garlic is lightly brown and fragrant.
- Whisk in the stock cube and water (or use can of soup instead) . Cook until the mixture is hot and bubbly.
- Add chicken and half the broccoli back into the pan cover the pan with a lid and place in a preheated oven 180C
- Cook for about another 10 – 15 minutes or until chicken is cooked through.
- Cook the remaining broccoli in boiling water to have as a side.
- Serve with rice or pasta or my favourite a crispy baked potato.
- Garnish with chopped parsley.