|
 |
Garlic Butter Chicken Bites |
|
|
| Ingredients: |
2 tablespoons all-purpose flour
1 1/2 teaspoons kosher salt
1 teaspoon lemon-pepper seasoning
1/2 teaspoon garlic powder
1 pound boneless, skinless chicken breasts, patted dry and cut into 1- to 1 1/2-inch pieces
2 tablespoons canola oil, divided
|
6 garlic cloves, finely chopped (about 2 tablespoons)
1/4 cup chicken stock
1/4 cup cold unsalted European butter (such as Kerrygold), cut into pieces
Chopped fresh flat-leaf parsley
Lemon wedges
|
|
| Procedures: |
Whisk together flour, salt, lemon-pepper seasoning, and garlic powder in a large bowl until combined.
Add chicken pieces, and gently toss until evenly coated.
Heat 1 tablespoon of the oil in a large nonstick skillet over medium-high; swirl to coat.
Once oil is shimmering, add half of the chicken pieces; cook, undisturbed, until browned, 3 to 4 minutes.
Flip chicken pieces, and cook until browned and pieces are cooked through, 2 to 3 minutes more.
Remove chicken from skillet, and transfer to a bowl.
Repeat process with remaining 1 tablespoon oil and chicken pieces.
Do not wipe skillet clean.
Reduce heat in skillet to medium.
Add garlic; cook, stirring constantly, until fragrant and lightly golden brown, 20 to 30 seconds.
Pour chicken stock into skillet, scraping up any browned bits from bottom of skillet using a wooden spoon.
Cook, stirring occasionally, until liquid is slightly reduced, about 1 minute.
Add butter, 1 piece at a time, and stir until completely melted before adding next piece.
Immediately remove skillet from heat.
Pour sauce over chicken in bowl, and toss to coat.
Garnish with parsley; serve immediately with lemon wedges.
| |
| Notes: |
2025-01-15: This worked well, but needs more sauce, a little “heat” and would be better over couscous. Served with Pesto Tomatoes.
2025-01-09: Added to our cookbook.
| |
|
04/06/2025
|
|
|
