Butter Garlic Chicken

30 mins
Serves 1
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Directions

  1. 1Cut chicken breasts into bite-sized pieces.
  2. 2Cut chicken breasts into bite-sized pieces.
  3. 3Cut chicken breasts into bite-sized pieces.
  4. 4Add salt and pepper to the chicken pieces and set aside for 15 minutes.
  5. 5Add salt and pepper to the chicken pieces and set aside for 15 minutes.
  6. 6Add salt and pepper to the chicken pieces and set aside for 15 minutes.
  7. 7Mince the garlic cloves.
  8. 8Mince the garlic cloves.
  9. 9Mince the garlic cloves.
  10. 10Evenly coat the chicken pieces with all-purpose flour.
  11. 11Evenly coat the chicken pieces with all-purpose flour.
  12. 12Evenly coat the chicken pieces with all-purpose flour.
  13. 13On medium flame, pan-fry the chicken in neutral-flavored oil until cooked through.
  14. 14On medium flame, pan-fry the chicken in neutral-flavored oil until cooked through.
  15. 15On medium flame, pan-fry the chicken in neutral-flavored oil until cooked through.
  16. 16Remove the cooked chicken from the pan and set aside.
  17. 17Remove the cooked chicken from the pan and set aside.
  18. 18Remove the cooked chicken from the pan and set aside.
  19. 19On low flame, sauté garlic in unsalted butter until fragrant.
  20. 20On low flame, sauté garlic in unsalted butter until fragrant.
  21. 21On low flame, sauté garlic in unsalted butter until fragrant.
  22. 22Add all-purpose flour and sauté for 30 seconds.
  23. 23Add all-purpose flour and sauté for 30 seconds.
  24. 24Add all-purpose flour and sauté for 30 seconds.
  25. 25Mix in oregano, chicken broth, and lemon juice, then stir well.
  26. 26Mix in oregano, chicken broth, and lemon juice, then stir well.
  27. 27Mix in oregano, chicken broth, and lemon juice, then stir well.
  28. 28Simmer until the sauce thickens.
  29. 29Simmer until the sauce thickens.
  30. 30Simmer until the sauce thickens.
  31. 31When the sauce has thickened, add black pepper and the fried chicken.
  32. 32When the sauce has thickened, add black pepper and the fried chicken.
  33. 33When the sauce has thickened, add black pepper and the fried chicken.
  34. 34Mix until the chicken is coated in the sauce and warmed through.
  35. 35Mix until the chicken is coated in the sauce and warmed through.
  36. 36Mix until the chicken is coated in the sauce and warmed through.
  37. 37Take off the flame and garnish with parsley or your preferred herb.
  38. 38Take off the flame and garnish with parsley or your preferred herb.
  39. 39Take off the flame and garnish with parsley or your preferred herb.
  40. 40Serve as an appetizer or with pasta.
  41. 41Serve as an appetizer or with pasta.
  42. 42Serve as an appetizer or with pasta.

Ingredients

  • 450 g chicken breasts
  • 450 g chicken breasts
  • 450 g chicken breasts
  • 6 cloves garlic
  • 6 cloves garlic
  • 6 cloves garlic
  • 2 tbsp unsalted butter
  • 2 tbsp unsalted butter
  • 2 tbsp unsalted butter
  • 2.5 tbsp all purpose flour
  • 2.5 tbsp all purpose flour
  • 2.5 tbsp all purpose flour
  • 2 tbsp neutral flavoured oil
  • 2 tbsp neutral flavoured oil
  • 2 tbsp neutral flavoured oil
  • 1 tbsp oregano
  • 1 tbsp oregano
  • 1 tbsp oregano
  • 0.5 cup chicken broth
  • 0.5 cup chicken broth
  • 0.5 cup chicken broth
  • 1 tsp lemon juice
  • 1 tsp lemon juice
  • 1 tsp lemon juice
  • parsley
  • parsley
  • parsley
  • 0.5 tsp salt
  • 0.5 tsp salt
  • 0.5 tsp salt
  • 0.5 tsp pepper
  • 0.5 tsp pepper
  • 0.5 tsp pepper
  • 0.5 tsp black pepper
  • 0.5 tsp black pepper
  • 0.5 tsp black pepper

Equipment

pancutting boardknifebowltongswooden spatulameasuring cup

Tips

  • Use unsalted butter as chicken broth or stock cube have added salt.
  • Serve immediately or the flour coating will turn soggy.
  • Don't overcrowd the pan while frying the chicken or it won't brown properly.