Tuesday, May 13, 2008

Garlic Cream Chicken and Rice

Ok, finally another food post! I realize this is a food blog and my past two entries were about my anniversary/my life, but hey, it's my blog. I can post anything I want. I can even be a little attention-whorish sometimes. ;)

But now, I am back with food. Tonight we had Garlic Cream Chicken. I've had this recipe saved for a while, but for some reason I just haven't made it yet. I changed it a lot, but the biggest change was that the original recipe called for 3 heads of garlic (for 4 chicken breasts) and you were to leave the cloves whole through out the cooking process. Now we love garlic at our house, but have you ever heard the saying, "too much of a good thing?" I decided to cut down on the garlic a lot and to press it so that you wouldn't bite into a chunk while eating your chicken.

I served the chicken over rice to soak up the wonderful garlic sauce. It really is a great recipe!

Garlic Cream Chicken and Rice
Source: Adapted from Elizabeth's Cooking Experiments, which she adapted from www.adamandmonika.com

6 cloves garlic, pressed
4 chicken cutlets (or 2 full size breasts)
salt & freshly ground pepper
1 1/2 tbsp butter
1 1/2tbsp olive oil
1/2 cup chicken stock
1 tbsp flour
1/2 cup heavy cream

1/4 cup fresh grated parmesan cheese
flat leaf parsley, rough chopped, for garnish
cayenne pepper, sprinkled over the top

Season chicken liberally with salt & pepper. Heat the butter and oil n a large deep pan over medium heat. Sauté chicken until nicely browned (~5 min per side). Chicken does not have to be fully cooked at this point. Transfer chicken to a plate and get the rice cooking.

Add garlic to the pan, lower heat to medium, and sauté until soft. Be careful not to burn the garlic. Add stock and bring to a boil. Return chicken to the pot. Cover and simmer for 30 minutes. Remove chicken to a platter and cover with foil.

Add cream and boil for about 3 minutes. Plate rice, sprinkle parmesan cheese over the rice. Add a little sauce then chicken and more sauce. Top with parsley and sprinkle with cayenne pepper.

1 comment:

Nicole said...

This sounds great! I am a BIG fan of using cream for my sauces. Can't go wrong there. And garlic.... mmmmmmm...... I love it.