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Sunday, May 23, 2010

Seared Chicken & Garlic Sauce

We love garlic in our house, there is no such thing as too much. Okay, maybe there is such a thing, but not with this recipe! The hubby actually goes back for thirds on this one.

1 teaspoon paprika
1 teaspoon dried thyme
1/2 teaspoon dried rosemary
1/2 teaspoon salt
1/4 teaspoon pepper
1 pound uncooked boneless, skinless chicken breasts cut into four 4-ounce pieces
1 teaspoon olive oil
12 garlic cloves, cleaned and halved
1 cup chicken broth

  1. Preheat oven to 450 degrees.
  2. Combine the first five ingredients in a small bowl. Rub the herb mixture into both sides of the chicken pieces.
  3. Heat oil in a large ovenproof nonstick skillet over medium-high heat. Add chicken and cook two minutes on each side. Add the garlic and 3/4 cup of the broth. Place the pan in the oven and bake for 10 minutes or until chicken is done and the garlic cloves are soft.
  4. Remove the pan from the oven and transfer the chicken to a platter; keep warm. Add the remaining 1/4 cup of chicken broth to the pan and mash the garlic with a fork. Cook garlic mixture over medium heat for two minutes or until heated through; stir. Serve the garlic sauce over the chicken.