2x 9oz Chicken Breasts, brought close to room temp
1/4 cup All Purpose Flour
1/2 cup Chicken Stock
6 tbsp Unsalted Butter, divided into tbsp chunks
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
In a shallow dish, combine 1/4 cup flour with 1
tsp garlic powder & salt and 1/2 tsp black pepper.
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.
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.
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.
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
Originally Submitted
8/23/2020
0 Out of 5 from
0 reviews
You can add this Garlic Butter Chicken recipe to your own private DesktopCookbook.
