Chicken with Creamy Garlic Sauce

Chicken with a creamy garlic sauce, best served over mashed potatoes.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Tenderize the chicken breast. Cut chicken into single servings (about 2 or 3 per breast).

Step 2

Season the chicken, then lightly coat it in flour. Pat away excess.

Step 3

Cook chicken in a thin layer of oil. Fry for 5 minutes on each side. Final internal temperature should be 165°. Remove the chicken from the pan to rest on a plate at 155°, internal temperature will rise.

Step 4

Add 1 tbsp butter to the chicken drippings. Scrape the bottom of the pan. Add a pinch of flour to create a roux. Add more butter if roux is too foamy. Add minced garlic.

Step 5

Add a splash of the chicken broth and heavy whipping to turn the roux into a sauce. You should add a cup of each total, but in small doses at a time. It should start out runny and thicken as it cooks. Add tiny pinches of flour if the sauce is not thickening.

Step 6

Season the sauce with beef bullion and the seasonings added to the chicken, minus salt.

Step 7

Once the sauce is the thickness of a thin gravy, add the chicken back into it and cook for a few minutes for the chicken to warm back up.

Step 8

Served over rice or mashed potatoes.