Garlic Butter Chicken (Print Version)
# Ingredients:
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01 -
½ cup chicken broth or white wine
02 -
3 tablespoons butter, unsalted
03 -
3 tablespoons olive oil
04 -
2 teaspoons fresh parsley, chopped (optional for garnish)
05 -
1½ pounds chicken breasts, boneless and skinless, pounded evenly
06 -
1 tablespoon garlic, minced finely
07 -
1-2 teaspoons poultry or 21 Salute spice blend
08 -
1 teaspoon black pepper, freshly ground, or season to liking
09 -
1 teaspoon kosher salt (adjust to your taste)
# Instructions:
01 -
Pour olive oil into a large pan and warm it on medium-high heat. Lay chicken into the pan, sprinkle on seasoning, salt, and pepper. Let it cook undisturbed for about 5 minutes.
02 -
Turn chicken pieces over and cook another 5 minutes, or until fully done.
03 -
Use a slotted spatula to move chicken to a plate. Set it aside to rest.
04 -
Carefully pour broth or wine into the pan. Let it bubble and steam briefly.
05 -
Mix in butter, stirring non-stop until melted, which should take about a minute. Stir in garlic and cook, keeping it moving, for another minute until you can really smell it.
06 -
Turn off the stove, put chicken back in the pan, and toss it in the sauce. Spoon sauce on top, sprinkle parsley if you’d like, and serve right away.
# Notes:
01 -
Wine gives a richer flavor than broth
02 -
Stays fresh in the fridge for up to 5 days
03 -
Can be kept frozen for as long as 4 months