Cheesy Broccoli and Chicken Skillet Dinner

This is very quick and extremely easy if you are in a hurry. It can be served with potatoes, or rice in any form.I have even cooked this on the burner on the grill outside on a hot day.A slight variation of the can recipe. I think the flour adds to the flavor more along with the spices.

• Ready In: 30 mins
• Serves: 4

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 3/4ounce) can  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 pepper, sliced thinly (optional)

Directions

1. Heat oil in a non-stick pan or cast aluminum.
2. Sprinkle the chicken with the Essence then dredge in a little flour.
3. Shake off the excess and put carefully into the oil away from yourself to avoid grease from spattering.
4. Brown the chicken quickly on all sides, but you still want it to be undone inside.
5. This process will only take about 5-8 min.
6. If you are going to add the peppers to this here is where you would add them just to wilt them slightly.
7. Turn your flame to medium low.
8. Stir your soup and milk or water into a measuring cup and stir out the lumps.
9. Pour over the cooking meat.
10. Sprinkle in your parsley and ground pepper.
11. Cover your pan and let this cook about 5 min.
12. Then add your broccoli.
13. You would also add the mushrooms here if you are going to add them.
14. Cover and let this cook, checking after about 10 min.
15. If the meat is tender it is done.