Ingredients

• 2 pounds Boneless Chicken Breasts
• Sea Salt and Black Pepper, to taste 
• 1/2 teaspoon Paprika
• 4 tablespoons Butter, divided
• 5 Cloves Garlic, minced
• 1 can Condensed Cream of Chicken Soup
• 3/4 cup Water
• 3 cups Chopped Broccoli
• 1 teaspoon Chopped Fresh Parsley
• Lemon Wedges, optional

Directions

1. Season chicken with salt, pepper, and paprika; set aside
2. Heat pan on medium heat; melt half of the butter; add the chicken and cook for 5 minutes on each side until chicken is browned; remove chicken then cover to keep warm
3. In the same pan, melt the remaining butter and add garlic; cook until garlic is lightly brown and fragrant
4. Whisk in the condensed cream of chicken soup and water; cook until the mixture is bubbly; then turn heat down to low
5. Add chicken and broccoli back into the pan; cover the pan with a lid; cook for 10 minutes until chicken is cooked through
6. Serve with pasta and the wedges of lemon; garnish with chopped parsley