cook like a mother creamy garlic chicken :
cook like a mother creamy garlic chicken : Indulge in our creamy garlic chicken: tender seared chicken breasts smothered in a velvety garlic sauce with savory Italian spices and Parmesan cheese. A gourmet delight served with mashed potatoes and roasted green beans.
Cook Like a Mother: Elevate Your Dining Experience with Creamy Garlic Chicken Delight :
Experience the tantalizing allure of our creamy garlic chicken recipe, a culinary masterpiece that promises to delight your senses. With tender chicken breasts expertly seared and bathed in a luxurious garlic-infused sauce, every bite offers a symphony of flavors and textures that will leave you craving more. The blend of savory Italian seasonings, rich Parmesan cheese, and aromatic garlic creates a truly indulgent experience that is both comforting and gourmet. Whether you’re seeking a cozy dinner for two or impressing guests with your culinary prowess, this recipe is sure to captivate and satisfy. Don’t miss out on the opportunity to elevate your dining experience with this irresistible dish
cook like a mother creamy garlic chicken :
Course: Dinner, LunchCuisine: American4
servings20
minutes30
minutes300
kcal50
minutesIngredients
Chicken:
2 large boneless skinless chicken breasts
Salt/Pepper
3 teaspoons Italian seasonings
½ cup all-purpose flour
4 tablespoons Parmesan cheese, shredded
3-4 tablespoons olive oil
Sauce:
3 tablespoons unsalted butter
10 cloves garlic
3 tablespoons flour
2 ½ cups chicken broth
1 beef bouillon cube or 1 teaspoon better than bouillon
1 teaspoon low sodium soy sauce (can sub Worcestershire sauce)
1 teaspoon onion powder
½ teaspoon mustard powder
½ teaspoon dried thyme
½ cup heavy cream
½ cup Parmesan cheese (optional)
Directions
- Prep Work:
- Combine the chicken broth, bouillon, soy sauce, onion powder, mustard powder, and thyme. Set aside.
- Combine flour and Parmesan cheese on a plate. Measure out additional ingredients prior to beginning.
- Cut, Pound, Dredge, and Sear the Chicken:
- Slice the chicken to create 2-3 thinner slices. Place the chicken in a gallon freezer bag (or in between saran wrap) and use the textured side of a meat mallet to pound it to ½ inch thick. Pat completely dry.
- Season with Italian seasoning, salt, and pepper. Dredge each side in the flour mixture, tapping off excess.
- Heat olive oil in a large skillet over medium-high heat. Sear the chicken in batches for 4-5 minutes per side until a golden crust has developed. Set aside and leave brown remnants in the pan.
- Make the Sauce:
- Melt the butter in the skillet over medium/medium-low heat. Use a silicone spatula to “clean” the bottom of the pot. Add the garlic cloves and let them soften and caramelize for 6-7 minutes.
- Add the flour and whisk with a fork for 1-2 minutes until the raw flour smell is gone and it begins to brown.
- Add the chicken broth mixture in splashes, stirring continuously.
- Stir in the cream. Bring to a boil, then reduce heat to low. Stir in the Parmesan cheese.
- Add the chicken back to the pan along with any juice from the plate. Spoon the sauce on top. Cover and cook for 5 minutes. The sauce will continue to thicken during this time.
- Garnish and Serve:
- Garnish with parsley and serve with mashed potatoes and roasted green beans!
Notes
- Here are some quick tips for perfecting your creamy garlic chicken: Start by ensuring your skillet is at the right temperature for searing hot enough for a golden crust but not too hot to avoid burning. Pat the chicken dry before seasoning and dredging to achieve a crispy coating. Caramelize the garlic slowly for maximum flavor and whisk the flour well to avoid lumps in the sauce. Gradually add the chicken broth mixture to create a smooth sauce, and consider adding Parmesan cheese for extra richness. Let the chicken simmer in the sauce for a few minutes before serving to allow the flavors to meld. Enjoy your delicious dish!
Here’s a list of equipment you may find useful for making the creamy garlic chicken recipe:
- Large skillet or frying pan
- Meat mallet or rolling pin for pounding the chicken
- Gallon freezer bag or plastic wrap for pounding the chicken
- Plate for dredging the chicken in flour
- Whisk or fork for mixing ingredients and whisking the sauce
- Silicone spatula for stirring and scraping the skillet
- Cutting board and knife for slicing chicken and chopping garlic
- Measuring cups and spoons for precise ingredient measurements
- Serving platter or plates for serving the finished dish
FAQs :
Q: Can I use chicken thighs instead of chicken breasts?
A: Yes, you can use chicken thighs if you prefer. Just adjust the cooking time accordingly as thighs may require a slightly longer cooking time.
Q: Can I omit the heavy cream for a lighter version?
A: Yes, you can omit the heavy cream if you prefer a lighter sauce. You can substitute it with milk or a non-dairy alternative like almond milk, although the sauce won’t be as creamy.
Q: Can I make this recipe ahead of time?
A: While it’s best enjoyed fresh, you can prepare the components ahead of time and assemble just before serving. The chicken can be seared and the sauce can be made in advance, then reheated and combined when ready to serve.
Q: Can I freeze the leftovers?
A: Yes, you can freeze leftovers for later consumption. Store them in an airtight container or freezer bag for up to 3 months. Thaw overnight in the refrigerator before reheating gently on the stovetop or in the microwave.
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