Chicken in a Garlic Broth

Another quick and easy chicken dish using the method I love most for easy and flavorful chicken - dredging in flour, pan cooking, and then deglazing the pan with a liquid and adding flavors.

These meals take 20-30 minutes and have so many options for ingredients. Most recently I used this way of cooking chicken to make Spicy Chicken in a Garlic Lime Broth, my inspiration for this dish. Other favorites include Chicken in a Black Truffle Cream Sauce, Chicken in a White Wine Sauce with Crispy Sage, and the popular dish, Chicken Piccata.

Ingredients

• 2 chicken breasts, pounded to 1/2 inch thickness
• 1 tbsp butter and 1 tbsp olive oil
• Flour for dredging
• Salt, pepper
• 4 cloves garlic, sliced
• 1 small onion, sliced
• 1 tsp red pepper flakes (less if you don't like it too spicy)
• 1/4 c dry vermouth (or dry white wine, but I was out)
• 1 c low-sodium chicken broth
• Fresh or dried parsley for color
• Cooked pasta; I used linguine.

Directions

• Heat butter and oil in a large pan.
• Sprinkle chicken with salt and pepper, and then dredge in flour. Shake off excess and add to hot pan. Cook approximately 5 minutes per side until cooked completely through. Transfer to a dish and cover to keep warm (or transfer to warm oven).
• If your pan is dry, add a touch more oil.
• Add garlic, onions, and red pepper flakes. Saute 2-3 minutes.
• Add vermouth and scrape up all brown bits.
• Add chicken broth and bring to a simmer.
• Optional: Add parsley. I do this mostly for color.
• Toss pasta in broth. You can also return the chicken to the pan. My pan was big enough that I was able to push the linguine to one side and put the chicken in the broth on the other. That's almost a one pot meal!

Easy, quick, and delicious! I served it with a side of sauteed spinach.

Print this post