"Roasted" Garlic Chicken

Another garlic recipes for you garlic-lovers. Being Italian, I LOVE garlic. I could eat it in every meal. As Rachael Ray says, "I sweat garlic." haha.

 

I paired the same Spanish rice (I know, an Italian meal with Spanish rice...but they were left over) and green beans.

 

This is a fake out to actually roasting the garlic. Simmering the garlic in the skillet gives you that slow roasted taste. Again, I used all ingredients that I had in my kitchen.

 

3/4 cup chicken broth

1 1/2 tsp. Worcestershire sauce

1 1/2 tsp. flour

1 head garlic, cloves separated

1 1/2 Tbs. EVOO

3-4 chicken breasts, pounded thin then cut in half

salt and pepper

 

Whisk together chicken broth, Worcestershire, and flour in a bowl. Set aside.

 

 

Peel garlic cloves then chop large cloves in half.

 

 

Heat olive oil in a large skillet over medium heat. Add garlic cloves and cook until light golden brown, stirring often. Remove cloves and set aside.

 

 

Season chicken on both sides with salt and pepper. Add to skillet.

 

 

Sauté until golden brown on one side, 2-3 minutes. Then, flip and add toasted garlic cloves and chicken broth mixture.

 

 

Turn heat to high and bring liquid to a boil. Cover and simmer on medium-low until chicken is cooked through, 5-7 minutes.

 

 

Remove chicken from skillet.

 

Turn up heat in skillet to medium-high and simmer sauce until thickened, 3-4 minutes.

 

Spoon sauce and garlic cloves over chicken.

 

 

Although this recipe looks (and smells) like you slaved over the stove for hours, it is a quick dinner you can make any day of the week.