Ingredients:
2 -3 tablespoons olive oil
4 boneless chicken breast halves, skinned ( I like to sprinkle Emeril’s Essence back and front just a dash for added flavor. I make my own..reci)
1/4 cup flour
1 (10 3/4 ounce) cans campbell broccoli cheese soup ( if you like more sauce use two)
1/3 cup water or 1/3 cup milk, for a richer sauce
fresh ground pepper
2 teaspoons dried parsley
2 cups broccoli florets ( fresh or frozen)
1/2 cup freshly chopped mushrooms (optional) or 1/2 cup fresh red peppers, sliced thinly (optional)
Directions:
Heat oil in a non-stick pan or cast aluminum.
Sprinkle the chicken with the Essence then dredge in a little flour.
Shake off the excess and put carefully into the oil away from yourself to avoid grease from spattering.
Brown the chicken quickly on all sides, but you still want it to be undone inside.
This process will only take about 5-8 min.
If you are going to add the peppers to this here is where you would add them just to wilt them slightly.
Turn your flame to medium low.
Stir your soup and milk or water into a measuring cup and stir out the lumps.
Pour over the cooking meat.
Sprinkle in your parsley and ground pepper.
Cover your pan and let this cook about 5 min.
Then add your broccoli.
You would also add the mushrooms here if you are going to add them.
Cover and let this cook, checking after about 10 min.
If the meat is tender it is done.
Servings: 4
Time preparation: 10 min.
Time total: 30 min.