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theweaselkingReason #17 John Is No Longer Allowed In The Kitchen Unsupervised.
Garlic Chive Chicken!
I've made this twice now (what can I say, I had a LOT of chives to use up) and it's pretty good!
Reproducing to avoid linkrot, with notes:
Ingredients:
1 head garlic
1 (8 ounce) package egg noodles
1 cup chicken broth
1 lemon, zested and juiced
1/4 teaspoon salt
1/4 teaspoon ground black pepper
2 teaspoons olive oil
4 skinless, boneless chicken breast halves (<- NB, rather than "whole half-breasts", I strongly suggest taking a note from the comments and doing "two breasts, sliced into small strips". The smaller bites of chicken and the deeper infusion of the flavours is a good thing.)
2 tablespoons all-purpose flour
4 tablespoons butter
1/3 cup chopped fresh chives
Method!
1. 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. (<- We did this the first time, and found the garlic flavour to be too mild. So we skipped it and used unroasted raw garlic the second time, and found the garlic flavour too sharp. There's a happy medium here somewhere - either roasting more or using less raw, or cooking the raw differently, or something, and we haven't found it yet.)
2. 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. (<- doesn't have to be egg noodles, but egg noodles worked well! Better than the normal pasta)
3. 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. (<- substitute "smash unroasted garlic in the garlic smasher" if you skipped step one, obvs.)
4. 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.
5. 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.
Result: DELICIOUS. As-written, the lemon is a little strong, the garlic is a little weak, and the sauce is very much "flavoured herbed butter on your chicken and noodles" as opposed to being an actual thick sauce, which isn't a bad thing but is worth noting and maybe changing. On the second attempt, we didn't roast the garlic and that led to the garlic being a little sharp, and we also added fresh rosemary to the mix because we had it and thought it might be a good addition[1]. The rosemary was a mistake, by the way. Don't add rosemary. The result wasn't terrible, just worse than without it.
Garlic Chive Chicken!
I've made this twice now (what can I say, I had a LOT of chives to use up) and it's pretty good!
Reproducing to avoid linkrot, with notes:
Ingredients:
1 head garlic
1 (8 ounce) package egg noodles
1 cup chicken broth
1 lemon, zested and juiced
1/4 teaspoon salt
1/4 teaspoon ground black pepper
2 teaspoons olive oil
4 skinless, boneless chicken breast halves (<- NB, rather than "whole half-breasts", I strongly suggest taking a note from the comments and doing "two breasts, sliced into small strips". The smaller bites of chicken and the deeper infusion of the flavours is a good thing.)
2 tablespoons all-purpose flour
4 tablespoons butter
1/3 cup chopped fresh chives
Method!
1. 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. (<- We did this the first time, and found the garlic flavour to be too mild. So we skipped it and used unroasted raw garlic the second time, and found the garlic flavour too sharp. There's a happy medium here somewhere - either roasting more or using less raw, or cooking the raw differently, or something, and we haven't found it yet.)
2. 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. (<- doesn't have to be egg noodles, but egg noodles worked well! Better than the normal pasta)
3. 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. (<- substitute "smash unroasted garlic in the garlic smasher" if you skipped step one, obvs.)
4. 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.
5. 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.
Result: DELICIOUS. As-written, the lemon is a little strong, the garlic is a little weak, and the sauce is very much "flavoured herbed butter on your chicken and noodles" as opposed to being an actual thick sauce, which isn't a bad thing but is worth noting and maybe changing. On the second attempt, we didn't roast the garlic and that led to the garlic being a little sharp, and we also added fresh rosemary to the mix because we had it and thought it might be a good addition[1]. The rosemary was a mistake, by the way. Don't add rosemary. The result wasn't terrible, just worse than without it.