Wednesday, November 18, 2009

Garlic chicken

Garlic chicken
4 skinless, boneless chicken breasts, pounded thin
1⁄2 cup flour, more if needed
1⁄2 teaspoon salt
1⁄4 teaspoon pepper
2 tablespoons olive oil

10 to 12 garlic cloves, minced
2⁄3 cup chicken broth
1 teaspoon grated lemon zest
1 tablespoon fresh lemon juice
1⁄4 teaspoon salt
1⁄4 teaspoon pepper
1 tablespoon butter
1⁄4 cup snipped fresh chives
Combine the 1⁄2 cup flour with the salt and pepper and dredge the pounded chicken breasts shaking off the excess. Heat olive oil in skillet and saute chicken on each side, about 4 minutes per side until golden brown. Transfer chicken to plate.

Whisk garlic, broth, zest, lemon juice, salt and pepper. Pour into skillet and bring to a boil. Turn down heat and return the chicken to the pan. Reduce to a simmer, cover and cook 5 minutes more or until chicken is cooked through. Now add the butter and chives to sauce.

No comments:

Post a Comment