2 pounds boneless chicken breasts
kosher salt or sea salt , to taste
fresh cracked black pepper , to taste
1/2 teaspoon paprika
4 tablespoons butter, divided
4-5 cloves garlic , minced
10.5 ounces (1 can) Condensed Cream of Chicken Soup , or more if needed
3/4 cup water
2 to 3 cups chopped broccoli
Season chicken with salt, pepper and paprika. Set aside.
Heat large pan on medium-high heat. Melt half the butter (2 tablespoons). Add the chicken and cook for 5 minutes on each side or until the chicken is browned. Remove chicken from pan, cover and keep warm.
In same pan melt remaining 2 tablespoons of butter, add the garlic and cook until garlic is lightly brown and fragrant. Whisk in the condensed cream of chicken soup and water. Cook until the mixture is hot and bubbly, then turn heat down to low.
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