- Cooking Time: 6-8 mins
- Servings: 4
- Preparation Time: 15 mins
- 4 garlic cloves, finely chopped
- 2 tsp plus 1 TB olive oil, divided
- 4 TB brown sugar
- 1/4 cup Extra Dry Vermouth (can use white wine or chicken broth)
- 2 boneless skinless chicken breast, butterflied in half
- Salt and Pepper to taste
- Preheat your oven to 375'
- In a small saucepan over medium-low heat, saute the garlic in 1 TB of olive oil, until tender but not brown. This should only take a minute. Remove from heat and add the brown sugar and vermouth. Return to heat and simmer for about 10 minutes, until reduced, stirring frequently.
- While that is going on, season both sides of the chicken with salt and pepper
- In an oven safe large skillet, heat 2 tsp olive oil over medium heat and brown the chicken on both sides, about 2 or 3 minutes per side. Keep an eye on it. Once it's lightly brown, turn it. The aim here is to brown, not cook.
- Note: if you do not have an oven save skillet, after browning, place the chicken in a casserole dish.
- Once the garlic sauce has reduced a bit, pour it over the chicken evenly...making sure that those bits of garlic get on each of your pieces of chicken. Place the skillet in the oven and cook for 6 - 8 minutes.
- When you serve it, don't forget to spoon the juices in the pan over the chicken
NotesI saw this on Piniterest and knew I was destined to make it some day. (I did make a few changes to the original recipe) The chicken is great...and very garlicy. The vermouth cuts the sweetness a bit but it still has the benefit of the brown sugar apparent, which goes nicely with all that garlic. And it is incredibly tender.
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