Yum yum. If you’re ever wondering why a dish doesn’t come out right, consider if it could use some butter! Seriously. I think butter is my new favorite ingredient…that and maybe rosemary, but definitely butter. And I LOVE when recipes say “salt and pepper, to taste.” Because I am cooking for myself and therefore enjoy seasoning to my particular tastes. Who doesn’t?!
So, Garlic Brown Sugar Chicken was a success! It was obvious that it should be good seeing as how it calls for garlic, butter, salt and pepper. The brown sugar though was a nice addition. Carlos doesn’t usually go for the sweet and savory combination and yet his plate was clean. Not sure about the sugar part, but if you substitute the chicken for fish (any kind, really: tilapia, salmon…) and add a little lime, this recipe still comes out delicious.
I served this dish with a side of Roasted Potatoes also from thenovicechefblog. It was easy, delicious, even the baby ate some and it will most certainly become a regular recipe in this kitchen! Remember, salt and pepper to YOUR tastes and use REAL butter for best results.
Garlic Brown Sugar Chicken: http://www.thenovicechefblog.com/2012/02/garlic-brown-sugar-chicken-2/
4 chicken breasts (appx 1.5 pounds)
4 tablespoons butter
4 cloves garlic, sliced
4 tablespoons brown sugar
salt and pepper, to taste
Salt and pepper both sides of the chicken breasts and set aside.
In a large sauté pan over medium-high heat, melt butter. Add garlic and cook for 2 minutes, or until fragrant and the butter/garlic is starting to brown just slightly.
Add chicken, cover pan, and cook for 12 minutes. Flip chicken breasts and continue cooking until the chicken is cooked throughly (or has reached an internal temp of 165°F).
Sprinkle the tops of each chicken breast with 1 tablespoon of brown sugar. Cover pan with lid once more and let the brown sugar melt, about 1-2 minutes. Serve immediately.