Minnesota Food Lover

I really liked this dish!!  It may not look scrumptious to the eye, but I thought that it tastes great. I found this recipe in a cookbook that I have had for a long time, but rarely gave it much attention- “The Garlic Cookbook” by David DiResta.  My plan for the next couple of months is to choose one cookbook and focus on it throughout a month. This month is The Garlic Cookbook.

The original recipe is only for 2 servings and I had to adjust it to 4 plus.  That was a little tricky.  It also suggests to place the chicken over pasta and then the sauce over all, but I used spaghetti squash instead.  I think that the pasta would be a better choice.  A couple of the chicken breasts were a little thicker than the others and oddly, the larger chicken breasts were tough or over cooked.  Next time I would pound them to flatten and then check the temperature after 10 minutes of cooking.  When the chicken was done, I took it out of the pan and kept it warm while reducing the sauce.  The sauce was still very thin.  I may use less chicken broth next time.

Lemon Garlic Chicken
Serves 2

2 boneless, skinless chicken breasts halves
1 Egg
2 Tbs. milk
1/2 c flour
1 T olive oil
3/4 – 1 c chicken broth
Juice of 1/2 lemon
1T garlic, chopped
2 T fresh basil, chopped
8 oz. dried bow tie or other pasta- multi colored pasta would work really well
Pepper
2 T parmesan cheese, grated

Rinse and pat chicken to dry.  Flatten chicken by pounding in between parchment paper so it is fairly even.  Combine egg and milk in a shallow pan or bowl. Add flour in another shallow bowl.  Dip the chicken in the egg mixture and then coat the chicken with flour and shake off the excess.  Heat oil in a skillet over medium high heat.  Add chicken and sauté for 5 minutes per side.  Add broth, lemon juice and garlic to pan.  Bring to a boil.   Reduce heat and simmer until the chicken reaches the temperature of 160⁰F about 10 – 20 minutes.  Once the chicken reaches the desired temperature, remove chicken and keep warm.  Bring the sauce up to medium high heat and reduce sauce by 1/3.  While the chicken is cooking, cook pasta according to package directions for firm.  Drain pasta and plate.  Place chicken on pasta and pour the sauce over all.  Garnish with fresh basil and cheese. Serve.  It is not the most colorful dish, but the taste makes up for it.

More garlic recipes to follow!