One Pan Creamy Garlic Chicken Breasts Quick Easy The Chunky Chef Add flour to a shallow dish. season chicken on both sides with a total of 1 2 tsp salt, 1 2 tsp pepper, and 1 4 tsp paprika. add chicken to flour dish, one at a time, turning to coat lightly in flour. heat olive oil in heavy skillet over med high heat until hot. add butter, then add flour dredged chicken to skillet, being careful not to. Cook chicken pieces about 2 3 minutes per side, until golden. set aside on a plate. make sauce. add butter and saute garlic. then add honey, soy sauce, water, sriracha and lemon juice and stir to combine. let simmer until thickened. add chicken back to pan.
One Pan Creamy Garlic Chicken Little Sunny Kitchen Make the sauce. reduce heat to med. add butter and melt. add sun dried tomatoes and garlic and cook about 30 seconds to 1 minute. add flour and stir. cook about 1 minute. carefully pour in chicken broth, scraping the bottom of the pan with a wooden spoon to loosen any browned bits. Mix a few tablespoons of olive oil with the garlic, herbs and spices then rub over the chicken. heat a large skillet or frying pan over medium high heat then add the chicken and cook for 5 minutes per side until golden brown. remove from the pan and set aside. melt a tablespoon of butter in the pan and add the whole garlic cloves. Remove onto a plate and keep warm. to the same skillet, over medium heat melt butter then add the garlic cloves and cook for 4 5 minutes while stirring occasionally until the garlic cloves are caramelized. deglaze the pan with chicken stock and scrape off any bits stuck to the bottom of the pan with a wooden spoon. Add the diced onion to the pan and cook for 2 3 minutes until soft. add 1 tablespoon of oil from the sun dried tomatoes and minced garlic. cook for 1 minute, stirring often. add broth to the pan, scraping from the bottom of the pan and stirring frequently. cook until broth has reduced down by at least 50%.
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