Spicy Garlic Chicken

Prep Time 25

Cook Time 15

Servings servings

Calories 442kcal

Ingredients

2 tbsp Extra-virgin olive oil
4 oz Chicken breast boneless skinless butterflied
3 cloves Garlic sliced thin
1 cups Chicken broth
2 tbsp Butter
Hot sauce 2 to 3 dashes (use to taste)
1 tsp Cornstarch dissolved in an equal amount of water (use as needed)
2 tbsp Fresh parsley chopped
2 slices Crusty bread toasted and buttered if desired

US Customary - Metric

Instructions

Heat a non-stick pan over medium heat. Once hot, add the oil.
Cook the chicken on both sides until deep golden brown to an internal temperature of 160 degrees. Then remove and set aside.
Add the garlic to the pan, sauté until soft and golden brown. Stir in the broth and butter. Bring to a simmer. Add 2 to 3 dashes of hot sauce or more if needed to taste for a subtle flavoring. (Use more as desired)
Stir the cornstarch mixture into the sauce a little at a time to thicken to a creamy consistency. Then stir in the parsley.
(If too thick add more broth as needed to thin out, if too thin add more cornstarch slurry. Adjust until thickened to a creamy consistency)
Spoon the sauce over the chicken and serve with bread.

Notes

Pro tips: Butterfly the chicken: Lay the breasts down on a cutting board, using a sharp knife parallel to the cutting board slice the breasts through the middle (carefully) all the way in half.

Nutrition