Prep 20 mins
Cook 0 mins
I found this recipe on the Providence, R.I. Journal website and I figured, hey, with the season of hobgoblins drawing near, it wouldn't hurt to have a good recipe using lots of garlic to keep the vampires at bay!! People who don't like garlic should not try this as written, but for us who do like it, it's a real keeper!!
- 1⁄4 cup olive oil
- 2 lbs boneless skinless chicken breasts, cut in 1/4-inch-thick slices
- 1 teaspoon salt
- 1⁄4 teaspoon pepper
- all-purpose flour (for dredging)
- 8 garlic cloves, minced
- 1⁄4 cup chicken broth
- 1⁄4 cup white wine
- 1 tablespoon lemon juice
- 4 tablespoons butter
- 2 tablespoons cornstarch, mixed with
- 1⁄4 cup water, to thicken
- 1⁄4 cup chopped cilantro
- Preheat the oven to 250 degrees.
- Heat the olive oil in a large sauté pan.
- Season the chicken pieces with salt and pepper.
- Dredge the chicken in the flour and place the flourcoated pieces in the pan; begin browning on one side over medium-high heat.
- Cook on one side for approximately 2 minutes, flip all the pieces over, and add the garlic.
- Continue to sauté until the chicken is cooked through.
- Do not overcook.
- Remove the chicken, place in a covered pan and put in the oven to keep warm.
- De-glaze the pan by adding the chicken broth, wine and lemon juice.
- Reduce heat to medium-low and whisk constantly to make a smooth sauce. Add the butter and cook just long enough to blend. The sauce should be slightly thick. If the sauce is a bit thin, tighten it up with a little cornstarch dissolved in water.
- Place the cooked chicken back in the sauce. Sprinkle with the chopped
- cilantro and serve hot.
I made this using all the garlic and the flavor was great. I didn't add the cornstarch to the sauce as I thought it was thick enough as it was. Thanks for sharing the recipe.