Chickenwgarlicsauce Recipes

Steps:

• In a large resealable plastic bag, combine 2 tablespoons flour, rosemary, sage, salt and pepper; add chicken. Seal bag and shake to coat. In a large nonstick skillet, brown chicken in 1 tablespoon oil over medium heat for 4 minutes on each side. Transfer to an 8-in. square baking dish coated with cooking spray. Bake, uncovered, at 325° for 15 minutes., Meanwhile, in the same skillet, saute the garlic, onion and red pepper flakes in remaining oil until onion is tender and garlic begins to brown, about 3 minutes. Stir in wine or broth; bring to a boil. Boil until wine is reduced by half, about 2-3 minutes., Stir in chicken broth; bring to a boil. Boil until broth is reduced by half, about 7-8 minutes. Remove from the heat., Combine butter and remaining flour; whisk into skillet. Return to heat. Bring to a boil; cook and stir for 1-2 minutes or until sauce thickens. Serve warm over chicken breasts. Sprinkle with parsley.

Steps:

• Remove papery outer skin from garlic (do not peel or separate cloves). Cut tops off of garlic bulbs; brush bulbs with 1 tablespoon oil. Wrap each bulb in heavy-duty foil. Bake at 425° for 30-35 minutes or until softened. Cool for 10-15 minutes., Meanwhile, place spinach in a greased 13x9-in. baking dish; sprinkle with 1/4 teaspoon each of salt and pepper. In a large skillet, brown chicken in remaining oil on both sides; place over spinach., In a large saucepan, melt butter. Stir in flour until smooth; gradually add milk. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Stir in 2 cups cheese, nutmeg and remaining salt and pepper. , Transfer to a blender; squeeze softened garlic into blender. Cover and process until smooth. Pour mixture over chicken., Cover and bake at 425° for 30-35 minutes or until a thermometer reads 170° and sauce is bubbly. Uncover; sprinkle with remaining cheese. Bake 5 minutes longer. Serve with pasta. Sprinkle with tomato and parsley if desired. , Freeze option: Substitute 5 ounces frozen chopped spinach that has been thawed and squeezed dry for fresh spinach. Cool unbaked casserole and sprinkle with remaining cheese; cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 425°. Bake casserole as directed, increasing time as necessary to heat through and for a thermometer inserted in chicken to read 170°.

Steps:

• Combine garlic, soy sauce, water, honey, 1 tablespoon oil, cornstarch and black/red pepper. Stir chicken into marinade and mix to coat.
• Cover and refrigerate at least 2 hours, stirring once to twice.
• In large skillet, heat remaining oil.
• Using slotted spoon, transfer chicken to skillet. Stir-fry about 5 minutes. Add reserved marinade; continue to cook and stir about 30 seconds until thickened.
• Remove to platter. Garnish with green onion. Serve with snow peas, if desired.

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Heat olive oil and garlic in a small saucepan over low heat until warmed, 1 to 2 minutes. Transfer garlic and oil to a shallow bowl.
• Combine bread crumbs and Parmesan cheese in a separate shallow bowl.
• Dip chicken breasts in the olive oil-garlic mixture using tongs; transfer to bread crumb mixture and turn to evenly coat. Transfer coated chicken to a shallow baking dish.
• Bake in the preheated oven until no longer pink and juices run clear, 30 to 35 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Steps:

• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Season chicken breasts with oregano, basil, salt, and black pepper.
• Cook the chicken breasts on preheated grill until no longer pink in the center and the juices run clear, 5 to 6 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
• Melt butter with vegetable oil in a saucepan over medium heat. Cook and stir garlic in the butter mixture until fragrant, about 2 minutes. Stir flour through the butter mixture; cook and stir until flour is incorporated, about 1 minute more. Pour heavy cream and chicken broth into the saucepan; stir. Continue cooking until the mixture thickens, 3 to 5 minutes. Add Parmesan cheese and cream cheese to the saucepan; cook, stirring occasionally, until the cheese is melted into the sauce, about 5 minutes.
• Plate the chicken breasts. Spoon sauce over the chicken. Serve extra sauce on the side.

Steps:

• Melt butter in saucepan over medium heat.
• Add garlic and saute until fragrant and slightly brown, but don't let it get overly browned or burnt.
• Add flour and whisk to combine (this makes a roux).
• Cook and whisk the roux for a minute or so. You want it blonde, not brown.
• Mix the bouillon powder, hot water, and milk.
• Pour all at once in a thin stream into the roux, whisking all the while to avoid lumps. Keep whisking! It may look lumpy but if you keep whisking it will smooth out.
• Bring to a bubble, and allow to bubble until thickened.
• Squeeze the wedge of lemon over top (watch for seeds!).
• Taste and adjust seasoning with salt and pepper.

Steps:

• Wash the chicken thighs and pat them dry with paper towels. Season the chicken generously with salt and pepper. Heat the oil in a large heavy skillet over medium-high heat. Add as many of the chicken thighs, skin side down, as will fit without touching.
• Cook until the skin is golden brown, about 10 minutes. Flip the chicken pieces and cook until the other side is golden brown, about 5 minutes more.
• Remove the pan from the heat and spoon off all but about 2 tablespoons of the fat, leaving all the lovely brown bits behind. Return the pan to low heat, stir in the garlic and thyme and cook until the garlic starts to turn golden, about 1 to 2 minutes. Pour in the sherry, increase the heat to medium and bring to a boil. Let it boil a minute or 2, then return the chicken to the pan skin side up. Reduce the heat to low, pour in the chicken stock and bring to a simmer. Cover the pan tightly and cook 20 minutes. Flip the chicken pieces (or rotate them top to bottom if using a smaller pan) and cook until the chicken is very tender, about 20 minutes. Serve hot.
• Note: If you like a mix of white and dark meat, substitute a 4-pound chicken cut into 10 pieces. Let the thighs, drumsticks, and wings cook in the sauce for 15 minutes before adding the browned breast pieces. If you'd like to use all white meat, cut the breasts in half crosswise, brown them as described above, but let the sauce cook down 10 to 15 minutes before adding the chicken breasts.

Steps:

• Separate garlic cloves and peel. Pat chicken pieces dry and season with salt and pepper.
• In a 12-inch flameproof casserole or heavy skillet with a lid heat oil over moderately high heat until hot but not smoking and brown chicken in batches, without crowding, transferring to a bowl. Pour off fat from casserole or skillet. In casserole or skillet arrange chicken, skin sides up, in one layer. Add Cognac and heat over moderately low heat until warm. Carefully ignite Cognac and heat, shaking casserole or skillet occasionally, until flames have subsided.
• Add stock, garlic, and rosemary. Squeeze juice from lemon half, discarding any seeds, into chicken mixture and add lemon half. Simmer mixture, covered, 25 minutes, or until breast pieces are just cooked through. Transfer breast pieces with tongs to a deep platter and keep warm, covered. Simmer remaining chicken, covered, 5 to 10 minutes more, or until tender and cooked through, and transfer with tongs to platter.
• Remove lemon half, squeezing any liquid into casserole or skillet, and discard lemon and rosemary. In a blender purée cooking liquid with garlic (use caution when blending hot liquids) and pour through a sieve into casserole or skillet. Boil liquid until reduced to about 1 cup and stir in cream and salt and pepper to taste. Return chicken to casserole or skillet and simmer until heated through, about 3 minutes.
• Transfer chicken to platter and pour sauce over it.