Friday, February 20, 2009

garlic chicken 'n' gravy

Unfortunately I can't tell any quirky stories about this recipe. Why? Because my dear husband decided to cook this meal for me! It was so nice after a long day at work to have someone else do the work. He even plated it up and took a picture for me - what a sweetheart! I asked him afterwards how the cooking went and if he had any interesting stories to tell - he just said it's a good recipe.

Well, from what I ate, I would have to agree with him! The garlic flavor seemed really strong (but we love garlic) on first bite. I am not sure if he spooned in more than the recipe called for (we always use bottled minced garlic rather than the 'real' stuff, so who knows how much he added!) or if the recipe might need to be scaled back for a non-garlic-lover. Other than that, all comments are positive!

Garlic Chicken 'n' Gravy

4 boneless skinless chicken breast halves (4 oz each)
1/4 tsp salt
1/4 tsp pepper
5 garlic cloves, peeled and chopped
2 tbsp butter
1/2 cup plus 2 tbsp chicken broth, divided
1/2 cup white wine OR additional broth
1/2 tsp dried basil
1/4 tsp dried oregano
1 tbsp all-purpose flour

Sprinkle chicken with salt and pepper. In a large skillet, cook chicken and garlic in butter over medium-high heat for 5 minutes or until browned. Add 1/2 cup broth, wine or additional broth, basil and oregano. Bring to a boil. Reduce heat; cover and simmer for 7-9 minutes or until chicken is no longer pink.

Remove chicken with a slotted spoon and keep warm. In a small bowl, combine flour and remaining broth until smooth; stir into pan juices. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Serve over chicken.

Yield: 4 servings

Source: Taste of Home's Simple & Delicious Cookbook

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