A few years back, when I asked my boyfriend what he wanted for dinner he said “Something with Chicken, Garlic and Cheese”. I stood in the kitchen looking around, grabbed the chicken some garlic and a few other things and came up with this recipe. The cheese? Well I served it with Mac & Cheese – still one of his favorite ways to have this. But usually we serve it over rice or homemade mashed potatoes.
Ingredients:
- 1 1/2 – 2 lbs Boneless Skinless Chicken cubed
- 32 oz Chicken Broth (you can also use 2 knorr Chicken Pods, and 4 cups of water).
- 1 tsp coarse ground Black Pepper
- 1/4 tsp Chili Pepper
- 1/8 tsp Salt
- 2 tbs Butter
- 2 tbs Capers
- 1 tbs Garlic
- 1 tbs Parsley
Directions:
- Place butter, salt, chili pepper, black pepper and chicken in a large pan with a vented lid (or you can vent one of course by just not putting it on tight). Cook the chicken until the sides are just cooked.
- Add in the capers, garlic and parsley to the chicken. Stir each one in by itself and allow the mixture to cook for 1-2 minutes.
- Now add approximately 16 oz of the chicken broth. Boil the broth down until it completely reduces. This may take several minutes (20-30) so plan appropriately.
- Once the broth has cooked down and the chicken is just beginning to sizzle on the bottom of the pan add the remaining chicken broth. This time it cooks down much quicker. 10-20 minutes
- When the broth is almost completely reduced turn off the heat.
- Serve over rice or potatoes using the broth as a gravy.
[amd-yrecipe-recipe:123]