CREAMY GARLIC BUTTER CHICKEN

-

CREAMY GARLIC BUTTER CHICKEN

Creamy Garlic Butter Chicken with golden brown pan-fried chicken thighs and drumsticks in a rich and creamy sauce. This one-skillet chicken dinner is ready in 20 minutes and pairs well with pasta!

INGREDIENTS
  1. 1 1/2 lbs chicken quarters, cut and separate the thighs and drumsticks
  2. Salt
  3. Ground black pepper
  4. 4 tablespoons unsalted butter, melted
  5. 15 cloves garlic peeled and top trimmed off
  6. 1 cup chicken broth
  7. 1/4 cup heavy whipping cream
  8. 2 tablespoons grated Parmesan cheese
  9. 3 dashes cayenne pepper
  10. 1/4 teaspoon salt or more to taste
  11. 1 tablespoon chopped parsley
INSTRUCTIONS
  1. Season both sides of the chicken with salt and pepper. Pan fry the chicken on a skillet, skin side down on medium heat until both sides turn crispy and golden brown. Set the chicken aside and discard the oil from the skillet.
  2. Add the melted butter and to the skillet and add the garlic and saute. Add the chicken broth, heavy whipping cream and Parmesan cheese. Stir to combine well. Add the chicken, cayenne pepper, salt and lower the heat to simmer, turning the chicken a couple of times so they are completely cooked through.
  3. Add the chopped parsley. Stir, turn off the heat and serve immediately with plain spaghetti.
Original Article Click Here 

Komentar

Posting Komentar

Iklan Footer

Postingan populer dari blog ini

COCONUT CURRY CHICKEN

-
Gambar
Coconut Chicken Curry This coconut chicken curry is packed with delicious flavors and an easy one pot meal. This curry can be made in 30 minutes or less making it the perfect weeknight dinner! Ingredients 3 tablespoons coconut oil, separated 1/2 medium yellow onion, diced (~1/2 cup) 3 cloves minced garlic (~1 and 1/2 teaspoons) 2 tablespoons finely minced ginger (from a 1 and 1/2 inch piece) 2 teaspoons yellow curry powder 3 tablespoons red curry paste (I use Thai Kitchen; reduce or increase as desired for spice levels) 2 teaspoons ground coriander 1 large red bell pepper 1 pound boneless skinless chicken breast or thighs, cut into 1 inch pieces Fine sea salt and freshly cracked pepper 1 can full fat coconut milk (NOT lite) 1 tablespoon lime juice 1-2 tablespoons brown sugar 2 teaspoons fish sauce, optional 1/4 cup cilantro and/or basil, diced Serve over/with: cooked basmati rice and naan bread with additional lime wedges Optional: chopped peanuts or cashews
Baca selengkapnya

Broccoli and Mushroom Stir-Fry | Healthy Stir-Fry Recipes

-
Gambar
Broccoli and Mushroom Stir-Fry | Healthy Stir-Fry Recipes Ingredients 2 cups broccoli, cut into small florets 1/4 cup red onion, chopped small 3 cloves garlic, minced 2 cups mushrooms, sliced 1/4 teaspoon crushed red pepper (optional) 2 teaspoons fresh ginger, grated 1/4 cup vegetable broth, optional water 1/2 cup carrot, shredded 1/4 cup cashews, optional water chestnuts 2 tablespoons rice wine vinegar 2 tablespoons low-sodium soy sauce 1 tablespoon coconut sugar, optional 1 tablespoon sesame seeds Instructions In a large skillet on high heat, add the broccoli, onion, garlic, mushrooms, red pepper, ginger, and water. Cook, stirring often until broccoli is soft and onions are translucent. Add broth and more as needed to prevent the vegetables from sticking. Stir in the carrot, cashews, vinegar, soy sauce, and coconut sugar. Stir well and simmer for about 2 minutes. Sprinkle with sesame seeds. Serve alone or on top of quinoa or brown rice . Original Articl
Baca selengkapnya

Vegan Stuffed Zucchini

-
Gambar
Vegan Stuffed Zucchini Stuffed zucchini boats with bell pepper, chickpeas, and vegan cheese! This is a simple vegetarian weeknight dinner, side dish or entrée which contains healthy wholesome ingredients. The recipe is meat-free, plant-based, relatively low-carb, and easy to make! You can use your favorite veggies and sub chickpeas for other beans or lentils. Ingredients 2 medium zucchini 1/2 tbsp vegetable oil or water, if oil-free 1 small/medium onion chopped 2-3 cloves of garlic minced 1 small bell pepper chopped 1 1/2 cups cooked chickpeas (one 15 oz can, drained and rinsed) 1 heaped tbsp tomato paste 1 tbsp hot sauce or more to taste 4-6 tbsp plant-based milk 1 tbsp rice vinegar 1 tbsp soy sauce 1 tsp onion powder 1 tsp coconut sugar or brown sugar 1/2 tsp smoked paprika 1/2 tsp ground cumin Sea salt, ground pepper, and chili powder to taste Fresh herbs to garnish 1 batch vegan cheese sauce or 7 oz (200 g) store-bought vegan cheese Instructions
Baca selengkapnya