CREAMY GARLIC CHICKEN BREAST RECIPE
Lightly floured boneless chicken breasts are pan fried in until golden and crispy before being added to a mouth-watering garlic cream sauce! Filled with caramelized flavour, you will LOVE how easy this is!
Provided by Karina
Categories Dinner
Time 35m
Number Of Ingredients 14
Steps:
- Season the chicken with salt, garlic powder and pepper.
- In a shallow bowl, combine the flour, parmesan cheese. Dredge chicken in the flour mixture; shake off excess.
- Heat 2 tablespoons of oil and 1 tablespoon butter in a large skillet over medium-high heat. Swirl pan to coat evenly.
- Fry 2-3 chicken breasts until golden on each side, cooked through and no longer pink (about 4-5 minutes each side, depending on the thickness of your chicken). Transfer to a warm plate. Set aside.
- Wipe pan over with a sheet of paper towel. Repeat with remaining oil, butter and chicken breasts. When cooked, transfer the chicken onto the same plate.
- Reduce heat to medium. Sauté the onion in the remaining oil/juices in the pan until softened.
- Smash 6 whole cloves of garlic with the blunt edge of the back of a knife
- Add the remaining oil to the pan and heat through, mixing it through the onions. Sauté smashed garlic cloves and whole garlic cloves until fragrant, about 2-3 minutes. Add the broth to deglaze the pan. Scrape up any browned bits and let simmer and reduce to half, about 5 minutes.
- Reduce heat to medium-low. Pour in the cream. Bring the sauce to a gentle simmer for about 2-3 minutes, combining all of the flavours together.
- Mix in the parmesan cheese. Continue cooking gently for about 2-3 minutes until cheese melts, while stirring occasionally. Season with salt and pepper to your taste.
- Add the chicken back into the pan and let simmer for a further 2-3 minutes to thicken the sauce to your liking. The chicken breast will soak up all of the delicious flavours.
- Garnish with parsley and a little black cracked pepper. Serve over pasta, cauliflower mash, zucchini noodles, rice or mashed potatoes.
Nutrition Facts : Calories 458 kcal, Carbohydrate 11 g, Protein 21 g, Fat 36 g, SaturatedFat 13 g, Cholesterol 85 mg, Sodium 1205 mg, Sugar 1 g, ServingSize 1 serving
GARLIC CHICKEN WITH WHITE WINE SAUCE
Steps:
- Trim and salt the chicken: Trim the chicken pieces of excess fat. Sprinkle them lightly with salt. Let sit at room temp while you peel the garlic.
- Peel the garlic cloves: Lightly smash the garlic cloves with the side of a heavy chef's knife, just enough to break the cloves. Peel.
Nutrition Facts : Calories 532 kcal, Carbohydrate 8 g, Cholesterol 265 mg, Fiber 0 g, Protein 61 g, SaturatedFat 6 g, Sodium 260 mg, Sugar 1 g, Fat 23 g, ServingSize Serves 4-6, UnsaturatedFat 0 g
GARLIC CREAM SAUCE OVER CHICKEN BREASTS
An easy and very tasty way to perk up your mid-week menu. Very creamy and a sure win for garlic lovers. Goes great over grilled or baked chicken breasts.
Provided by Carolyn Sheppard
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 35m
Yield 4
Number Of Ingredients 13
Steps:
- Preheat an outdoor grill for medium-high heat and lightly oil the grate.
- Season chicken breasts with oregano, basil, salt, and black pepper.
- Cook the chicken breasts on preheated grill until no longer pink in the center and the juices run clear, 5 to 6 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
- Melt butter with vegetable oil in a saucepan over medium heat. Cook and stir garlic in the butter mixture until fragrant, about 2 minutes. Stir flour through the butter mixture; cook and stir until flour is incorporated, about 1 minute more. Pour heavy cream and chicken broth into the saucepan; stir. Continue cooking until the mixture thickens, 3 to 5 minutes. Add Parmesan cheese and cream cheese to the saucepan; cook, stirring occasionally, until the cheese is melted into the sauce, about 5 minutes.
- Plate the chicken breasts. Spoon sauce over the chicken. Serve extra sauce on the side.
Nutrition Facts : Calories 493.7 calories, Carbohydrate 5.3 g, Cholesterol 178.8 mg, Fat 39 g, Fiber 0.4 g, Protein 30.3 g, SaturatedFat 21.7 g, Sodium 705.5 mg, Sugar 0.4 g
ROASTED CHICKEN WITH ROASTED GARLIC SAUCE AND WHITE TRUFFLE OIL WITH HERBED POTATO PUREE
Provided by Bobby Flay | Bio & Top Recipes
Categories main-dish
Yield 4 servings
Number Of Ingredients 25
Steps:
- For the chicken: Combine the olive oil, garlic and herbs in a very large bowl. Add the chicken and coat with the marinade. Cover and refrigerate 2 hours or overnight. Preheat oven to 400 degrees. Truss the chickens and season to taste with salt and pepper. Brush with the marinade. In a hot skillet, sear the breast sides 3 to 5 minutes until golden. Place in the oven and roast for 10 minutes. Reduce the heat to 350 degrees and continue roasting, basting with the marinade and pan juices, until the chicken is cooked through and browned, about 30 minutes more. Remove from the oven and let rest.
- For the sauce: In large saute pan, heat the butter and olive oil over high heat until almost smoking and saute the shallot until caramelized, about 3 minutes. Add the wine and reduce until almost dry. Add the stock and the roasted garlic and cook until reduced by half. Sprinkle with salt and pepper. Remove from the heat and strain into a saucepan. Whisk in the butter. Spoon over chicken and drizzle with truffle oil.
- For the potato puree: Place basil, pine nuts and garlic and oil in a food processor and process until smooth. Add the cheese and salt and pepper to taste. Pass the warm cooked potatoes through a ricer into a large bowl. Add 1/4 cup of the herb puree, milk and butter. Mix until smooth, season with salt and pepper to taste.
PASTA NOM (WITH WHITE WINE GARLIC SAUCE AND CHICKEN)
I've been in the mood for a good pasta dish lately, and my hubby's aversion to cream sauces left me intent on creating a savory recipe he would enjoy, too. This came out great, the chicken was so tender and juicy and the sauce was good enough to lick the plate clean once you've finished eating!
Provided by stonecoldcrazy
Categories Chicken
Time 45m
Yield 3-4 serving(s)
Number Of Ingredients 20
Steps:
- Season chicken pieces thoroughly with salt, pepper and garlic powder and sauté in olive oil.
- Once browned, add 1/4 cup chicken stock and cover, cooking until chicken is cooked through and very tender. (5 minutes)
- In another sauté pan, soften garlic and onion over low heat, add red pepper flakes.
- Add chicken pieces (drained) and butter.
- Once butter has melted and mixture is simmering, add the wine, broth and tomato paste.
- Bring back to a simmer, add herbs to taste.
- Cover and cook on low for 15 minutes.
- Remove cover and in another pan, boil your pasta in salted water.
- Drain pasta when cooked al dente and add to sauce, stirring to coat.
- Serve with a shake of parmesan cheese on top.
- Crusty bread would be a great addition to get that leftover sauce off of your plate!
CHICKEN AND PASTA IN WHITE WINE GARLIC SAUCE
This is simple and a crowd pleaser! Intense combination of flavors that will have them back for seconds!
Provided by aneunayme
Categories One Dish Meal
Time 35m
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- Cut chicken breasts into bite-sized pieces.
- Combine chicken in large skillet with water, olive oil, mushrooms, onion, garlic, and spices.
- Cook until onion is tender.
- Add tomatoes, wine, salt and pepper to taste.
- Reduce heat, cover, and simmer about 15 minutes while preparing pasta, stirring occasionally.
- Drain pasta al dente,place into serving dish and toss with olive oil.
- Pour chicken mixture over pasta.
- Serve with fresh salad and garlic toast.
- I am very generous with my spices when i make this dish and usually add more than the recipe calls for, but it is quite delicious as written.
WHITE WINE GARLIC CHICKEN
This garlic chicken is great over cooked brown rice or your favorite pasta. Don't forget a sprinkle of Parmesan cheese, too. -Heather Esposito, Rome, New York
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- Pound chicken breasts with a meat mallet to 1/2-in. thickness; sprinkle with salt and pepper. In a large skillet, heat oil over medium heat; cook chicken until no longer pink, 5-6 minutes per side. Remove from pan; keep warm., Add mushrooms and onion to pan; cook and stir over medium-high heat until tender and lightly browned, 2-3 minutes. Add garlic; cook and stir 30 seconds. Add wine; bring to a boil, stirring to loosen browned bits from pan. Cook until liquid is slightly reduced, 1-2 minutes; serve over chicken.
Nutrition Facts : Calories 243 calories, Fat 7g fat (2g saturated fat), Cholesterol 94mg cholesterol, Sodium 381mg sodium, Carbohydrate 5g carbohydrate (2g sugars, Fiber 1g fiber), Protein 36g protein. Diabetic Exchanges
CHICKEN BREASTS WITH MISO-GARLIC SAUCE
Boneless, skinless chicken breasts are known for becoming dry, but brining them before cooking helps retain moisture. The chicken is soaked in cold, salted water to which a small amount of whey or yogurt is added. (The lactic acid and phosphates in the dairy help with moisture retention.) However, the star of this recipe isn't the chicken: It's the sauce, made from miso, plenty of garlic and a good amount of lemon and leftover pan juices. Just take care when salting it: Miso is salty by nature, and lemon juice tends to heighten its brininess. Round out the meal by pairing it with white rice, or a vibrant salad.
Provided by Nik Sharma
Categories dinner, weekday, poultry, main course
Time 1h
Yield 4 servings
Number Of Ingredients 16
Steps:
- Heat oven to 500 degrees. Line a 9-by-13-inch high-heat baking dish with aluminum foil. In a large bowl, stir 1 tablespoon salt and the yogurt into 4 cups cold water. (The brine helps the chicken retain its moisture, for juicier breasts.) Add the chicken and let sit for 15 minutes.
- In a small bowl, mix together butter, onion powder, garlic and chipotle powders, and black pepper until they form a paste.
- After 15 minutes, drain the breasts, discarding liquid. Pat dry, transfer to the baking dish, and spread the paste all over the chicken.
- Roast until the top is golden brown and the chicken reaches an internal temperature of 165 degrees, about 30 minutes. If chicken is darkening too quickly, tent loosely with foil. Let the chicken cool, covered, for 5 minutes. Reserve the pan juices.
- About 10 minutes before the chicken is done, prepare the miso-garlic sauce: In a medium saucepan, melt the butter over medium-low heat. Remove from the heat and stir in garlic, lemon zest, black pepper and miso. Return to the heat and add the lemon juice and 2 tablespoons water, then mix until a velvety sauce forms. Remove from heat and stir in the reserved pan juices from the chicken. Taste and season with salt as needed.
- To serve, either slice the chicken breasts across the grain or keep them whole. Pour the sauce over the chicken and garnish with the minced scallions or chives. Serve immediately.
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