Butter Garlic Chicken
ID: 7c6202f4...
A quick and mouth-watering pan-fried chicken recipe coated in a rich, velvety butter garlic sauce. Perfectly tender chicken bites infused with garlic, oregano, and a splash of lime juice, finished with fresh parsley.
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🍳 Cooking Flow
Marinate chicken with salt and pepper for 15 minutes, then dredge with all-purpose flour. → Pan-fry the coated chicken in oil over medium heat for about 8 minutes until golden brown, then set aside. → Melt butter, sauté garlic, cook a little flour, then stir in chicken stock and seasonings to make a thickened sauce. → Return the chicken to the sauce, simmer until absorbed, and garnish with parsley and pepper before serving.
Cooking Steps
Brief Cooking Order
Marinate chicken with salt and pepper for 15 minutes, then dredge with all-purpose flour. → Pan-fry the coated chicken in oil over medium heat for about 8 minutes until golden brown, then set aside. → Melt butter, sauté garlic, cook a little flour, then stir in chicken stock and seasonings to make a thickened sauce. → Return the chicken to the sauce, simmer until absorbed, and garnish with parsley and pepper before serving.
Introduction
A quick and mouth-watering pan-fried chicken recipe coated in a rich, velvety butter garlic sauce. Perfectly tender chicken bites infused with garlic, oregano, and a splash of lime juice, finished with fresh parsley.
Step 1
In a bowl, combine the 450 gms of boneless chicken chunks with 1/2 tsp of crushed pepper and 3/4 tsp of salt. Mix thoroughly and set aside to marinate for 15 minutes.
Step 2
Add 2.5 tbsp of all-purpose flour to the marinated chicken pieces and mix well until they are evenly coated.
Step 3
Heat 2 tbsp of oil in a frying pan over medium heat. Arrange the coated chicken pieces side-by-side in the pan.
Step 4
Pan-fry the chicken pieces on medium heat for 3 minutes without moving them.
Step 5
Flip all the chicken pieces over and fry the other side for another 3 minutes on medium heat.
Ingredients List
Important Notes
This recipe is based on the visual and textual instructions from the video; please refer to the original video to check consistency.
If your chicken stock is pre-salted, reduce or omit the extra pinch of salt in the sauce to prevent it from becoming too salty.
Do not overcook the chicken breast pieces during the pan-frying step to ensure they stay juicy and tender.
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