Prep 15 mins
Cook 0 mins
There are some great garlic chicken recipes on here, but most of them are written for a cook who has a lot of time and is cooking for more than just two people. This is what I came up with as something smaller and simpler to serve with a sweeter side. I served it with acorn squash cooked with brown sugar and peas. The meal ended up having a flavor reminiscent of North African food.
- 2 boneless skinless chicken breasts
- 2 tablespoons olive oil, divided
- 1 tablespoon butter (light butter is ok)
- 5 garlic cloves
- 1⁄2 teaspoon cumin
- 1⁄4 teaspoon ground ginger
- 1⁄2 tablespoon lemon juice
- 2 tablespoons dark brown sugar
- water (may substitute dry white wine or sherry)
- Use one tablespoon of the olive oil to saute the chicken breast over medium heat until brown, set aside.
- Add second tablespoon of olive oil, butter, garlic and spices and sauté until fragrant.
- Add lemon juice and stir until mixed.
- Add reserved chicken, brown sugar and enough water or wine to create a sauce with the spices and sugar.
- Simmer about 10 minutes, turning once, until the flavors begin to penetrate the meat. Add more water as needed.
Made this as directed except I used fresh grated ginger. DH and I loved it...next time I will use chicken thighs because he loves the dark meat. Thank you for a great recipe for two! Made for SPRING PAC 2010.
The chicken cooked up nice and tender and the sauce looked and smelled really nice as it was cooking. But the chicken didn't have a whole lot of flavor like I expected it to. It was simple to put together though and I served with steamed broccoli and carrots and some buttered rice.
You just can't beat this recipe! Love it with the splenda brown sugar!