4 skinless boneless chicken breast halves (about 1 1/2 pound)
2 tbs flour
1 tbs butter
1/4 cup snipped chives
Instructions
Preheat oven to 400. Wrap garlic in foil and bake
for 30 minutes or until packet feels soft when
squeezed. When cool enough to handle, remove
foil, snip off the top of the head of garlic, and
squeeze garlic pulp into small bowl. Whisk broth,
lemon zest, lemon juice, salt, and pepper into
garlic; set aside.
Meanwhile, in a large nonstick skillet, heat oil
over medium heat. Dredge chicken in flour, shaking
of excess. Add chicken to pan, saute 4 minutes on
each side or until golden brown. With slotted spoon
, transfer chicken to plate.
Whisk garlic mixture to combine and pour into
skillet. Bring to boil, return chicken to pan,
reduce to a simmer, cover, and cook 5 minutes or
until chicken is cooked through. Transfer chicken
to dinner plates.
Return sauce to a simmer. Remove from heat and
swirl in butter until creamy. Stir in chives and
spoon sauce over chicken.
Serving
Suggestions
Serve over wide egg noodles
Originally Submitted
9/2/2012
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