Just in time to ward off the vampires!
Garlic Chicken, Italian Style
• 3-4 tablespoons Garlic Infused Olive Oil*, garlic cloves reserved
• 1 ½ - 2 pounds butterflied chicken breasts (or chicken breasts sliced thin)
• 2 cups chicken stock
• Salt & pepper
Coat the bottom of a large skillet with the garlic-infused olive oil, and set it over medium-high heat.
Salt and pepper the chicken breasts, and place them in the skillet to brown for 4 minutes on each side.
In the meantime, pour the chicken stock in a small saucepan over medium-high heat. Add the reserved garlic cloves to the stock, and bring to a medium boil for about 15 minutes, or until the stock has reduced by half. Remove the saucepan from the heat and set aside.
After the chicken breasts have browned on both sides, remove the breasts from the skillet and set aside. Discard any remaining garlic-infused oil from the skillet. Return the skillet to the heat, and pour in the chicken stock and garlic cloves. Scrape up any brown bits left at the bottom of the skillet, and return the browned chicken breasts to the skillet.
Reduce the heat under the skillet to medium, cover the skillet and simmer the chicken breasts for another 10 minutes, turning once.
Serve hot, with pasta, potatoes, or vegetables.
Serves 4 – 6.
*Click here for the recipe for Garlic Infused Olive Oil