Sunday, December 1, 2019



Oh wow, are you in for a treat if you make this delicious Garlic Butter Chicken!! Put under the broiler briefly for tasty-looking golden brown chicken. Lovely tender chicken baked in a flavorful garlic butter sauce that is so generous, you will have enough for the next day if you are only two people, as is the case with my husband and me.  Lots of garlic is added to the sauce – so good! I used the bottled variety, but you are welcome to use fresh, minced garlic. I am sure if you try this it will make your regular rotation.  Why?  Because it is so tasty and best of all so easy to prepare, but no one will guess!

2 large chicken breasts, OR 4 small
  (11/2 lbs; 0.680 kg)
Seasoning salt, to taste
Garlic Butter Sauce:
1 cup chicken stock (250 mL)
1/4 cup butter (60 mL)
3 tbsp minced garlic (34 mL)
  (I used the bottled kind)
1 tsp Arrowroot powder, OR (5 mL)
1/2 tsp salt (2 mL)
1/2 tsp black pepper (2 mL)
1/4 tsp dried thyme (1 mL)
1/4 tsp dried parsley, plus extra for garnish (1 mL)
1 cup grated Mozzarella cheese (250 mL)

Preheat the oven to 425°F (220°C).

If chicken breasts are large, cut them in half longitudinally.  Sprinkle both sides of the chicken cutlets with seasoning salt, to taste.  Arrange in a single layer in a baking dish that is 9 x 13-inch (23 x 33 cm).

Garlic Butter Sauce:  In saucepan, combine chicken stock, butter, garlic, arrowroot powder, OR cornstarch, salt, black pepper, thyme and parsley.  Bring to the boil and pour over the chicken.  Bake uncovered 15 minutes and spoon sauce over chicken breasts.  Carefully place grated Mozzarella cheese on top of each chicken cutlet.  Bake a further 10 minutes or until almost fully-cooked and broil about 5 minutes or more until the cheese has browned nicely.  Keep an eye on it!

Helpful Hints:  I used pre-packaged grated Mozzarella cheese from the equivalent of Costco, called Price Smart in Panama and it worked beautifully.

 *To make homemade chicken stock, place rotisserie chicken carcass in slow-cooker.  Add water to cover.  Add 1 tsp (5 mL) salt, 1 tsp parsley (1 mL), 1/2  tsp (2 mL) thyme (optional) and 1/tsp (2 mL) black pepper.  Place slow-cooker on low and cook overnight or cook on high about 4 hours.  Strain and either refrigerate or freeze the chicken stock in an airtight container.  This chicken stock makes a wonderful base for soups and gravies.  (If you are using commercial chicken stock, you may need to reduce the salt a bit).

Yield:  4 servings
1 serving
408.9 calories
47.8 g protein
21.5 g fat
0.2 g fiber
3.8 g net carbs

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