Buttery Garlic Chicken Recipes

EASY GARLIC CHICKEN

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• In a small saucepan melt butter/margarine with garlic. Dip chicken pieces in butter/garlic sauce, letting extra drip off, then coat completely with bread crumbs.
• Place coated chicken in a lightly greased 9x13 inch baking dish. Combine any leftover butter/garlic sauce with bread crumbs and spoon mixture over chicken pieces. Bake in the preheated oven for 45 minutes to 1 hour.

GARLIC BUTTER CHICKEN

Steps:

• Cook chicken: Season the chicken with salt and pepper. In a skillet, melt the butter over medium heat. Next, add in the chicken strips and cook on each side. Once cooked remove from the skillet.
• Make sauce: Using the same skillet, add in the garlic, red pepper flakes, smoked paprika and hot sauce. Saute for 30 seconds until the garlic is aromatic. Finally, deglaze the skillet with the chicken broth and bring to a simmer.
• Finish dish: Add the chicken back into the skillet of sauce and give it a little toss so each piece of chicken is touched with sauce. Remove from heat, garnish with parsley, lemon wedges and serve at desired temperature!

GARLIC BUTTER CHICKEN

Steps:

• To a large skillet, add the olive oil, pounded chicken, evenly season with 21 Salute, salt, pepper, and cook over medium-high heat for 5 minutes. Do not touch, move, or disturb the chicken while it is searing. After 5 minutes, flip chicken over. It should have a medium golden color. For thicker/bigger chicken breasts, sear for 6-7 minutes.
• Allow chicken to cook on the second side for about 5 minutes, or until done and cooked through. Again, do not disturb the chicken while it's searing.
• Remove chicken with a slotted spatula and place it on a plate to rest.
• Using caution, deglaze your skillet by adding wine (or broth) and allow the liquid to bubble up and steam violently for a few seconds.
• Add the butter and allow it to melt, about 1 minute; stir continuously until melted.
• Add the garlic and cook until fragrant, about 1 minutes; stir continuously.
• Turn the heat off, add the chicken back into the skillet, flip it around in the garlic butter sauce, and spoon the sauce over the chicken.
• Optionally garnish with parsley and serve immediately.

BUTTERY GARLIC-HERB CHICKEN WITH PROSCIUTTO-WRAPPED ASPARAGUS & HERBED POTATOES

Steps:

• • Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 450 degrees. Bring garlic herb butter to room temperature. Wash and dry produce. • Dice potatoes into ½-inch pieces; toss on one side of a baking sheet with half the basil oil (all for 4), salt, and pepper. (For 4, spread potatoes out across entire sheet.) • Peel garlic. Place whole cloves in the center of a small piece of foil. Drizzle with oil; season with salt and pepper. Cinch into a packet and place on same sheet. • Roast on top rack until potatoes are browned and tender and garlic is softened, 20-25 minutes. (You'll add more to the sheet after 15 minutes.)
• • Trim and discard woody bottom ends from asparagus.
• • Gather asparagus into four even bundles (eight bundles for 4 servings) on a clean work surface. Starting 1 inch from the bottom of the spears, roll up each bundle in a slice of prosciutto, so that the prosciutto covers as much length as possible. TIP: Tug the prosciutto a little as you wrap to keep it tight around the asparagus. • Once potatoes have roasted 15 minutes, remove sheet from oven. Carefully place wrapped asparagus on empty side. Roast until asparagus are tender and prosciutto is crispy on the bottom, 10 minutes. (For 4 servings, leave potatoes and garlic roasting; add asparagus to a second sheet and roast on middle rack.) • Remove sheet from oven; flip wrapped asparagus. Return to oven until crispy all over, 2-4 minutes more.
• • Meanwhile, pat chicken* dry with paper towels; season generously all over with salt and pepper. • Heat a drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Add chicken and cook until browned and cooked through, 3-5 minutes per side. • In the last 2 minutes of cooking, reduce heat to low; add half the garlic herb butter to pan. Spoon over chicken until coated. Turn off heat; leaving butter in pan, transfer chicken to a cutting board.
• • While chicken rests, carefully transfer garlic to a cutting board and mash cloves with a fork until smooth. • Heat pan used for chicken over medium-high heat. Stir in demi-glace and ¼ cup water (1⁄3 cup for 4 servings); simmer until slightly thickened, 2-3 minutes. Turn off heat. • Stir in crème fraîche and garlic. (TIP: If sauce seems too thick, add water 1 tsp at a time until it reaches a drizzling consistency.) Season with salt and pepper.
• • Once potatoes are finished roasting, carefully add potatoes and remaining garlic herb butter to a large bowl. Toss until butter has melted and potatoes are evenly coated. • Divide chicken, wrapped asparagus, and potatoes between plates. Drizzle chicken with as much sauce as you like. Serve with any remaining sauce on the side for dipping.

GARLIC CHICKEN

Steps:

• Preheat the oven to 190 C/ 375 F/gas 5. Lightly grease an ovenproof dish.
• Soften the butter with a wooden spoon. Chop or crush garlic into the butter. Add the herbs, a good squeeze of lemon juice and a pinch of salt. Mix well.
• Slash each breast diagonally three times with a sharp knife. Fill cuts with garlic butter. Place in the dish.
• Bake for 20 minutes, till cooked. The chicken should be white, with no sign of pink meat. Serve with lemon quarters.