The garlic cloves are lightly browned in a little oil along with softened onion in buttery pan juices before being gently simmered in chicken stock. There is so much caramelization happening in this pan, its CRAZY GOOD!įor a much milder sauce, add the garlic cloves whole. Place the blade flat on the clove (sharp side facing away from you) and press the blade down on the clove with the heel of your hand. YOU can make this as garlicky as you want! How? For a stronger garlic flavour, smash all of your cloves with a heavy knife. This allows the garlic to soften beautifully with a hint of sweetness. The beauty of this chicken breast recipe is that the garlic is NOT overpowering AT ALL! The secret to having SO much garlic without being overly pungent is caramelising the cloves (some smashed and some whole) in chicken stock (or broth) for 5-6 minutes over medium heat. Oh my god, finally, the perfect amount of garlic. If you’ve gone ahead and read the recipe already, you may be thinking one of two things:Ī. Don’t get rid of any chicken bits from the pan as they add tons of flavour into the sauce! Cook the sauce in the same pan as the chicken.We use a combination of oil and butter to fry the chicken for the best golden browned results and delicious flavour.Thinner chicken pieces cook faster and evenly. Quicker and easier than pounding them thin with a meat mallet and yields the same results. For a faster prep-time, cut your chicken breasts in half horizontally to make four fillets (like you did for our Chicken Marsala). You’re going to start with thin chicken breasts.Ready in less than 30 minutes and perfect for any night of the week…even special occasions! With all of the creamy sauce recipes I have on this site ( Creamy Garlic Tuscan Shrimp, Creamy Dijon Chicken, Creamy Salmon Piccata, or Creamy Parmesan Shrimp), this one stands out from the crowd! However, this recipe yields perfectly juicy breasts lightly floured and pan fried. The combination of your dreams! Chicken breasts tend to have a bad reputation for being too dry, chalky or hard to swallow. Filled with caramelised flavour, you will LOVE how easy this is!Ĭrispy, golden chicken on the outside → tender and succulent on the inside → lightly simmered in a creamy sauce with so much flavour. Lightly floured boneless chicken breasts are pan fried in butter and oil until golden and crispy before being added to a mouth-watering garlic cream sauce. Jump to Recipe Print Recipe Chicken Breasts in an irresistible garlic sauce filled with caramelized onions and garlic is a winner of a chicken dinner!Įasy and delicious comfort food at its finest.
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