Jorge’s Chicken in Garlic Sauce |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 4 |
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I found this recipe on the Providence, R. People who don't like garlic should not try this as written, but for us who do like it, it's a real keeper. Ingredients:
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 |
Directions:
1. Preheat the oven to 250 degrees.
2. Heat the olive oil in a large sauté pan.
3. Season the chicken pieces with salt and pepper.
4. Dredge the chicken in the flour and place the flourcoated pieces in the pan; begin browning on one side over medium-high heat.
5. Cook on one side for approximately 2 minutes, flip all the pieces over, and add the garlic.
6. Continue to sauté until the chicken is cooked through.
7. Do not overcook.
8. Remove the chicken, place in a covered pan and put in the oven to keep warm.
9. De-glaze the pan by adding the chicken broth, wine and lemon juice.
10. 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.
11. Place the cooked chicken back in the sauce. Sprinkle with the chopped
12. cilantro and serve hot.
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