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| GARLIC CHICKEN | |
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I have never managed to add too much garlic to this dish. When I first made the recipe I used only 3-4 cloves and found over many repeats that a full bulb is desirable and not overwhelming. NO NEED TO ADD SALT even if you use your own salt-free stock. 4 chicken breasts (skin & bone removed) 2 tbsp. oil 2 tbsp. white wine 1 medium bulb garlic (about 10-12 good-sized cloves), crushed or run through garlic press 1 can chicken broth (or diluted stock) 1 1/2 tbsp. corn starch dissolved in 1/4 cup water Flatten chicken breasts slightly with mallet or by pounding between two strong, flat surfaces. Heat large heavy (best if NOT non-stick) skillet over medium-high heat for about 3 minutes. Add oil and heat about one minute more. Add chicken breasts reducing heat slightly. Lightly brown breasts for 3-4 minutes per side. Remove chicken, increase heat and add wine using a flat wooden spoon to loosen/dissolve whatever has stuck to the skillet. Add broth, garlic and browned chicken. Bring to full boil. Remove from heat and stir in cornstarch/water. Return to burner, reduce heat, cover and simmer about 20-25 minutes. Serve with mashed potatoes and a mixed salad for a fast, delicious meal. Submitted by: Mike Thies | |
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