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If you have leftover chicken, just reduce cooking time to 10-15 minutes.
Substitute turkey breast for the chicken breast for a change of pace.
Substitute orange juice for the lemon juice for a quick change. Garnish with mandarin orange sections!
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| Garlic Chicken |
Ingredients
(6 servings - 36 g protein and 8 g carb per serving)
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| 3 lbs |
breast halves (6 total or 6 servings) |
| 2 tbsp |
vegetable oil |
| 40 cloves |
garlic (unpeeled) |
| 1/2 cup |
dry white wine |
| 2 tbsp |
lemon juice |
| 2 tsp |
cracked black pepper |
| 1/4 tsp |
ground red pepper |
| 3/4 cup |
chicken broth |
| 1 tbsp |
butter |
| 1 tbsp |
all-purpose flour |
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- Remove skin from chicken.
- Sprinkle chicken pieces with salt.
- Heat heavy skillet over medium heat.
- Add chicken pieces.
- Cook for 10 to 15 minutes or until brown, turning while cooking.
- Drain off fat.
- Add unpeeled garlic cloves, wine, lemon juice, and pepper to skillet.
- Sprinkle chicken with ground red pepper.
- Bring to a boil.
- Reduce heat.
- Cover and simmer for 40 minutes.
- Transfer chicken and garlic to serving platter.
- Measure juices from skillet.
- Add enough chicken broth to make 1 cup.
- In skillet, melt butter.
- Stir in flour.
- Add reserved juices.
- Cook and stir until thickened.
- Cook 1 more minute.
- Spoon sauce over chicken.
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