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My review
Garlic Chive Chicken
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zipporah
"These flavorful chicken breasts are bathed in a lemony garlic butter. Easy to make, they are great for a light dinner."
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Ingredients
1 h 15 m servings 477Original recipe yields 4 servings
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- US
- Metric
Directions
{{model.addEditText}} Print- Preheat oven to 400 degrees F (200 degrees C). Wrap the garlic head in foil, and bake 30 minutes, until cloves are soft. Remove from heat, and cool enough to handle.
- Bring a large pot of lightly salted water to a boil. Add egg noodles and cook for 6 to 8 minutes or until al dente; drain.
- Slice off the top of the garlic head, and squeeze the softened cloves into a medium bowl. Mix in the chicken broth, lemon zest, lemon juice, salt, and pepper.
- Heat the olive oil in a skillet over medium heat. Lightly coat the chicken breast halves with flour, and cook in the skillet about 10 minutes on each side, until lightly browned. Set chicken aside, retaining skillet juices. Stir in the garlic mixture, and bring to a boil. Reduce heat, and return chicken to the skillet. Continue cooking the chicken about 5 minutes on each side, until no longer pink and juices run clear. Remove chicken, and arrange on plates over the egg noodles.
- Mix the butter into the garlic sauce mixture in the skillet until melted, and stir in the chives. Spoon the sauce over the chicken and egg noodles to serve.
Footnotes
- Tip
- Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
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Reviews
Read all reviews 4658 Ratings
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Most helpful positive review
6/24/2006
This was so good! The first time I made it the sauce didn't quite coat all the noodles so we added some extra butter to them. After making this recipe again, I doubled the sauce and it was mor...
Most helpful critical review
4/23/2011
Yummy, but not over the top amazing. I wanted to try this recipe as written so I could tailor it to our tastes. Having now tried it as written, I would definitely double the sauce (as said i...
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6/24/2006
This was so good! The first time I made it the sauce didn't quite coat all the noodles so we added some extra butter to them. After making this recipe again, I doubled the sauce and it was mor...
4/15/2007
This is a simple, flavorful chicken. I used two shortcuts. I skipped the roasted garlic step and just used crushed garlic and I used soup chicken rather than chicken breasts. I would recommend t...
9/20/2008
This was great. I put it over brown rice instead of noodles. I would also recommend doubling the sauce. It was the best part.
4/23/2011
Yummy, but not over the top amazing. I wanted to try this recipe as written so I could tailor it to our tastes. Having now tried it as written, I would definitely double the sauce (as said i...
12/2/2009
This was one of the best chicken dishes I've had in a while, and I'm giving this the full 5 stars, but only after my adjustments, which were not major. Most importantly, I used half the amount ...
3/21/2006
I just made this for the second time, using the 4 person recipe. It turned out MUCH better using the original quantities than scaling down. If you're cooking for two, just make fewer noodles and...
5/4/2010
This was incredible. The key to this recipe is roasting the garlic. You will not achieve the appropriate flavor without that step.
4/5/2010
absolutely fantastic!! the flavors are beautiful together and quite light! I only made a few small additions - I used a dry white wine to deglaze the pan before adding my garlic/juice mixture......