Buttery Garlic Chicken (Print Version)
# Ingredients:
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01 -
1 tablespoon minced garlic
02 -
2 teaspoons fresh parsley for topping (optional)
03 -
3 tablespoons unsalted butter
04 -
½ cup chicken broth or white wine
05 -
1 teaspoon kosher salt, adjust to taste
06 -
1-2 teaspoons poultry seasoning or 21 Salute blend
07 -
3 tablespoons olive oil
08 -
1½ pounds chicken breasts, boneless and skinless, pounded evenly
09 -
1 teaspoon ground black pepper, or as needed
# Instructions:
01 -
Turn the chicken pieces over and cook another 5 minutes or until it's done all the way through.
02 -
Warm up olive oil in a big pan on medium-high heat. Pop in the chicken and sprinkle on salt, pepper, and seasoning. Let it sit without disturbing it for 5 minutes.
03 -
Carefully lift the chicken with a spatula and set it on a plate to rest.
04 -
Pour white wine or broth into the pan. Let it bubble and steam for a little bit.
05 -
Stir butter into the mixture until it melts, which takes about a minute. After that, toss in the garlic and gently cook for another minute while stirring.
06 -
Switch off the heat. Place the chicken back in the pan and cover it with the sauce. Spoon more sauce on top and sprinkle parsley if you'd like. Serve hot!
# Notes:
01 -
White wine tastes better than broth in this dish.
02 -
Stores in the fridge for up to 5 days.
03 -
You can freeze it for as long as 4 months.