Velvety Garlic Chicken Dish (Print Version)
# Ingredients:
→ Chicken
01 -
2 boneless skinless chicken breasts (roughly 1.3 lbs)
02 -
1/2 teaspoon Italian herbs
03 -
1/2 teaspoon regular salt
04 -
1/4 teaspoon fresh ground black pepper
05 -
1/4 cup plain flour
→ Sauce
06 -
2 tablespoons virgin olive oil
07 -
2 tablespoons unsalted butter, split
08 -
1 full bulb garlic (8-9 cloves)
09 -
1 cup chicken stock
10 -
3/4 cup thick cream
11 -
1/2 teaspoon powdered garlic
12 -
Salt and pepper for seasoning
# Instructions:
01 -
Slice each chicken breast horizontally to make two thin pieces. Sprinkle with Italian herbs, salt, and black pepper, then dust completely with flour.
02 -
Warm olive oil and half the butter in a big skillet on medium heat. Fry chicken till golden, about 4 minutes each side. Set aside on a plate and cover it up.
03 -
Crush and peel all garlic cloves using a knife's flat side. Put the leftover butter and garlic in the pan, cooking on low-medium heat for 3 minutes till you smell the aroma.
04 -
Pour in chicken stock, thick cream, and powdered garlic. Let it bubble for 8-10 minutes until it's half the size, scraping the tasty bits from the bottom. Add salt and pepper how you like it.
05 -
Put chicken back in the pan, drizzle sauce on top, and warm it through before you dish it up.
# Notes:
01 -
Great for busy weeknights
02 -
The sauce goes well with noodles or spuds
03 -
You can make it earlier and warm it up slowly