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
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.
Add cream and boil for about 3 minutes.
1 comment:
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.
Post a Comment