May Cooks: creamy garlic chicken recipe
I’m slowly learning to cook different dishes found on the internet, and I’m happy! Next time my goal would be to invent my own dish, but for now I’ll just share my version of Creamy Garlic Chicken recipe.
Last week I published my first “May Cooks” recipe for Tofu Sisig. And as part of our no-red-meat abstinence for holy week, I decided to create (and re-create) this recipe I read from other food blogs. Again, as we have limited items during these times, I had alternatives to some of the ingredients defined in those blogs. Thus, my own version of creamy garlic chicken!
CREAMY GARLIC CHICKEN RECIPE
| Prep Time | 10 mintues |
| Cook Time | 15 minutes |
| Servings |
servings
|
- 3 large chicken breasts cut in slices
- 1 tbsp salt iodized
- 1 tbsp pepper fine powder
- 6 tbsp flour plain
- 1 tbsp butter
- 4 cloves garlic
- 1 cup all purpose/heavy cream
- 1/2 cup chicken broth/water
Ingredients
|
|
- Sprinkle salt and pepper to slices of chicken and coat them each with flour.
- Deep fry coated chicken slices until golden. Drain and set aside.
- On a clean pan, put in butter and 1 tbsp of vegetable oil. Add the garlic cloves and cook them for 3 minutes, stir until lightly browned.
- Add the cream and chicken broth (plain water works just fine, though). Let it cook and boil for 3 minutes while stirring, until thick.
- Add fried chicken slices back in reduced heat and let it cook for another 2-3 minutes.
- Serve hot.
The number of servings is adjustable so it’s easy for you to get the exact measure for your desired serving amount or size.
Just a few recipe notes:
â—˜ I know garlic has a strong taste, but you don’t have to overdo it if you think four cloves is too much. I just like strong garlic taste on this one.
â—˜ If you need to thaw the chicken, soak your container to room-temperature water and just let the ice melt for max an hour. Do not thaw the chicken hours before you cook it.
â—˜ Coat the chicken slices twice or even thrice, to make it more crispy.
â—˜ Fry hot. Let the oil get hot at its boiling point before you drop your chicken. This will make the frying a lot more easier and less sticky/messy. Remember to reduce the heat to avoid overcooking.
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