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Writer's pictureTommy Centola

Garlic Butter Chicken

This week, I am on vacation, spending time with Peggy and some dear friends. This week, I am sharing a couple of recipes from our friend Monica.


4 chicken breast

2 tablespoons olive oil

Salt and pepper to taste

1 teaspoon paprika

4 tablespoons butter, divided

4 cloves garlic, minced

1 cup chicken brith

1/2 cup heavy cream

1/2 cup grated parmesan cheese

1 tablespoon fresh chopped parsley


Season the chicken breast with salt, pepper, and paprika on both sides.

In a large skillet, heat the olive oil over medium heat. Add the chicken breasts and cook about 6-7 minutes on each side or until fully cooked until golden brown. Set aside.

In the same skillet, add 2 tablespoons of butter. Once butter is melted, add the miced garlic, and sauté for about 1 minute until fragrant.

Pour in th chicken broth, scraping up any brown bits from the bottom of the skillet. Stir in heavy cream and bring mixture to a simmer. Reduce heat and let the sauce smiier for about 5 minutes until slightly thickened.

Stir in Parmesan cheese until melted and well combined. Add the remiaing 2 tablespoons of butter and stir until melted and sauce is smooth.

Return the cooked chicken breast to the skillet, coating them in sauce. Let simmer in sauce 2-3 minutes. Garnish with parsley and serve with masked potatoes, rice or fresh salad.


Enjoy!!!


Creole & Cajun Comfort Food is now available online.



Good Cooking, Good Eating and Good Living!!!

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