GARLIC BUTTER CHICKEN

Sep 11

1 min read

It only takes 15 minutes to make this chicken dish from start to finish. The sauce is rich and jam-packed with flavour, so a little goes a long way.

Ingredients:

2 large skinless chicken breasts

1 tsp chicken stock powder

salt and pepper to taste

2 tbsp olive oil

1/2 cup white wine or liquid chicken stock

30g (1oz) butter

1 tbsp crushed garlic

1 tbsp chopped parsley

Method:

Slice each chicken breast horizontally to make four thin fillets.
Sprinkle the chicken stock powder all over the fillets and season with salt and pepper.
Heat the oil in a large frying pan over a medium-high heat.
Brown the chicken on one side for 3-4 minutes, then turn and brown the other side for another 3-4 minutes or until the chicken is cooked through.
Remove the chicken from the pan and set aside.
Carefully add the wine or stock to the frying pan and stir to dissolve the caramelised chicken fat on the bottom.
Add the butter and garlic, then stir constantly for a minute or two until the butter is melted and the sauce thickens slightly.
Remove the chicken to the frying pan and add the parsley.
Coat the chicken with the sauce and serve immediately.