My favorite recipes: Creamy Garlic Chicken

Ingredients

1 pound boneless, skinless chicken breasts (thin cut or pounded to about 1/4 to 1/2-inch thin)
salt and pepper
2 tablespoons butter (divided)
8 cloves garlic (thinly sliced)
1/2 cup chicken stock
1 cup heavy cream
1 tablespoon fresh parsley (minced, optional)
Cooked onion and mushrooms

Instructions

1. Season both sides of the chicken breasts with the salt and pepper.

2. Heat 1 tbs butter in large, deep skillet over med heat.

3. Add chicken and cook on one side until golden brown, about 4-6 minutes.

4. Flip. Cook other side for 4-6 minutes or until the chicken is cooked through.

5. Remove chicken to a plate and tent with aluminum foil to keep warm.

6. Add remaining butter to the skillet. Melt. Add garlic. Cook for 30-60 seconds until fragrant.

7. Add chicken stock. Simmer until reduced by half, about 2-3 minutes.

8. Slowly add cream and simmer until thickened, about 3-5 minutes.

9. Add the chicken back to the pan and coat with the sauce.

10. Garnish with fresh, minced parsley, if desired.

Notes

Tips & Techniques

Be careful not to brown or burn the garlic. This will result in a more bitter flavored sauce.
You can substitute bone broth for the chicken stock. Some chicken stocks contain gluten so be sure to check the labels.
You can substitute half-and-half for the heavy cream in this recipe. Just be aware that the sauce will not be quite as thick and creamy.
Store leftover chicken and sauce in an air-tight container in the refrigerator. Consume within 3-4 days.

** Nutritional information is an estimate and may vary.

Nutrition

My favorite recipes