Pan-Roasted Chicken Saute
Submitted By: Chef Ruthann Kostadinov
Serving Size: 6
Ingredients 1 tsp paprika
1 tsp dried thyme
½ tsp dried rosemary
¼ tsp black pepper
4 boneless skinless chicken breast, butterflied & pounded thin
1 tsp olive oil
12 medium garlic clove(s), halved
3 cups Kitchen Basics Unsalted or Original Chicken Stock
Directions Preheat oven to 450°. Combine first 5 ingredients in a small bowl. Sprinkle both sides of chicken with herb mixture.
Heat oil in a large ovenproof nonstick skillet over medium-high heat. Add chicken, and cook 2 minutes on each side. Add garlic and 1 cup stock. Place pan in oven. Bake at 450° for 10 minutes or until chicken is done and garlic cloves are soft.
Remove pan from oven. Transfer chicken to a platter; keep warm. Add remaining 2 cups stock to pan. Mash garlic with a fork. Cook garlic mixture over medium heat until thoroughly heated and reduced; stir. Serve garlic sauce over chicken.
Nutritional Information - click here for nutritional key.
One serving of Pan-Roasted Chicken Saute provides:
