Dinner Tonight: Creamy Garlic Chicken

So it’s another day, which means it is another meal to try to figure out. Sometimes I would rather stab my eyes out with a needle than try to think of something different for dinner. Sound dramatic? Well I just can’t figure it out sometimes. I will search and search food blogs trying to get an idea and still come up with nothing. I am not one to be in the kitchen all night for a meal. Maybe it is just because it’s just my husband and I, but sometimes I feel like I am just always in the kitchen.

I have to be careful what I make because my husband is the pickiest of picky eaters. So that makes it tough too. He is good with proteins and anything carbohydrate, but no to veggies and sauces. I wanted to make something that I thought he might like and different than the regular meals that always pass through out kitchen.

Creamy garlic chicken is something I found and added my own spin to it. My husband admitted that he was nervous to try it because he didn’t think he would like it. The pictures are of my meal since I love vegetables and it seemed too tan of a meal not to add the pretty brightness of delicious asparagus. My husband ended up loving this meal, and I thought it was really good too. He even surprised me and asked for the leftovers the next night. I was happy because it was really easy to make too.

So if you are wanting a change of the same-ole-same-ole, check out this chicken dish. And you won’t be slaving away in the kitchen all night. Don’t we have better things to do like watch t.v.? I mean really!

Creamy Garlic Chicken

Ingredients:

4 boneless chicken breast halves or about 1 pound thinly sliced boneless chicken breasts
Salt and Pepper
3 tablespoons flour
1 tablespoon olive oil
2 tablespoons butter
1 tablespoon lemon juice
3 cloves garlic, finely minced
1 cup chicken broth
1/2 cup heavy cream
Dash smoked paprika (Optional, but highly recommended)
Salt and pepper, to taste

Preparation:

Put the chicken breast halves between sheets of plastic wrap and gently pound to a thickness of about 1/4-inch. If using thinly sliced chicken breast, there’s no need to pound. Sprinkle lightly with salt and pepper; dredge in the flour.

Heat the oil and 2 tablespoons of butter in a large skillet over medium-low heat; add the chicken and brown for about 2 to 3 minutes on each side. Add the lemon juice, garlic, and chicken broth; bring to a simmer. Cover and simmer over low heat for 15 minutes, or until chicken is cooked through. Add the cream and salt and pepper, to taste. Serve with hot cooked angel hair pasta.

If you would like to add asparagus, steam or saute separately.
Serves 4.