Imagine the flavors of garlic bread, but used in a sauce, and you have this garlic-butter baked chicken. Microwaving the dried herbs with butter and garlic helps extract the most flavor. Serve with rice, pasta or roasted potatoes to sop up the delicious sauce.
Ingredients
1 pound chicken cutlets (4 pieces)
½ teaspoon salt
½ teaspoon ground pepper
1 tablespoon olive oil
¼ cup unsalted butter
4 large cloves garlic, grated
1 teaspoon salt-free Italian seasoning
½ teaspoon crushed red pepper
¼ cup white wine
¼ cup low-sodium chicken broth
2 tablespoons chopped fresh flat-leaf parsley
Directions
Preheat oven to 400°F. Sprinkle chicken with salt and pepper. Heat oil in a large ovenproof skillet over medium-high heat. Add the chicken, in a single layer; cook until golden brown on the bottom, about 4 minutes. Transfer to a plate.
Meanwhile, combine butter, garlic, Italian seasoning and crushed red pepper in a small microwaveable bowl. Microwave on High until the butter is melted and the garlic is sizzling, about 45 seconds.
Cook wine in the skillet over medium-high heat until reduced by half, about 1 minute. Add broth; bring to a simmer. Return the chicken to the pan; spoon the garlic butter mixture over the chicken. Transfer to the oven and bake until a thermometer inserted into the thickest part of the chicken registers 165°F, about 10 minutes. Sprinkle with parsley.
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