Butter Garlic Chicken (Print Version)
# Ingredients:
→ Main
01 -
3 tbsp extra virgin olive oil
02 -
1½ pounds chicken breasts without skin or bones, hammered flat
03 -
1-2 tsp 21 Salute Seasoning or any poultry spice mix
04 -
1 tsp sea salt, adjust to your liking
05 -
1 tsp coarse black pepper, add more if you want
06 -
½ cup dry white wine or chicken stock
07 -
3 tbsp butter, unsalted
08 -
1 tbsp finely chopped fresh garlic
09 -
2 tsp chopped parsley leaves for topping (if you want)
# Instructions:
01 -
Pour olive oil into a big skillet on medium-high flame. Place flattened chicken in pan, sprinkle with 21 Salute, salt, and pepper. Let it cook for 5 minutes without flipping.
02 -
Flip the chicken pieces over and let them cook about 5 minutes more until they're fully done.
03 -
Take chicken out with a holed spatula and put it on a plate to cool down a bit.
04 -
Slowly pour wine or stock into the hot pan. Let it bubble and steam for a couple seconds.
05 -
Drop in butter and keep stirring as it melts, about 1 minute. Toss in garlic and stir non-stop for another minute until you can smell it.
06 -
Switch off the heat. Put chicken back in pan, cover with sauce, and drizzle more sauce on top. Throw on some parsley if you'd like and serve right away.
# Notes:
01 -
The dish tastes way better with wine than with broth
02 -
You can store it in your fridge for up to 5 days
03 -
It'll stay good in the freezer for about 4 months