GARLIC BUTTER CHICKEN

In Chicken, Dinner 149 views

This garlic margarine chicken is ideal for a brisk and simple midweek supper. It’s rich, garlicky and just requires 4 elements for the sauce!

Thyme or rosemary work extraordinary. They are both more remarkable than parsley however so I suggest getting going with a more modest sum and moving gradually up. Taking all things together cases ensure you’re utilizing new spices. Dried spices will not have adequately long to implant into the sauce appropriately.

Whenever you’ve added the chicken back in, give it each of the a decent treat at that point plate up immediately. You would prefer not to leave them in the dish excessively long or they’ll overcook.

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INGREDIENTS

  • 2x 9oz/250g Chicken Breasts, brought close to room temp
  • 1/4 cup / 40g Plain / All Purpose Flour
  • 1/2 cup / 120ml Chicken Stock
  • 6 tbsp / 90g / 3.2oz Unsalted Butter, divided into tbsp chunks (see notes)
  • 2 cloves of Garlic, minced/finely diced
  • 1 tbsp finely diced Fresh Parsley
  • 1 tbsp Olive Oil
  • 1 tsp Garlic Powder
  • 1 tsp Salt, plus more to taste
  • 1/2 tsp Black Pepper, plus more to taste
  • 1 Lemon, divided into 4 wedges (to serve)

INSTRUCTIONS:

  1. In a shallow dish, combine 1/4 cup flour with 1 tsp garlic powder & salt and 1/2 tsp black pepper.
  2. Butterfly your chicken breasts right through the centre to make 4 even sized breasts. One by one dredge in the flour (press in the flour to get an even coverage), give them a shake then place to one side.
  3. Add 1 tbsp butter and 1 tbsp olive oil to a large pan over medium-high heat. When hot, add in the chicken breasts and fry until golden on each side and white/piping hot through the centre. Approx 3-5mins each side depending on thickness. Place to one side.
  4. Turn heat down to a medium and add garlic. Fry for 1-2mins until it just begins to brown, then pour in stock. Use your wooden spoon to scrape off any flavour stuck to the pan, then add in your remaining 5 tbsp butter. Swiftly whisk as it melts to bind with the stock, it should turn slightly cloudy. Sprinkle in parsley and season to taste with salt & black pepper.
  5. Allow to simmer for a few mins to thicken, then turn down heat to low and add back in chicken. Spoon over the sauce then serve up with extra sauce drizzled over and a squeeze of lemon juice to taste (optional – see notes).
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