Smothered Chicken With Garlic Recipes

CHICKEN SMOTHERED IN GARLIC

Chicken Smothered in Garlic image

This is an adoption from the Garlic Lover's Cookbook (Cookbook Swap 2007) and a request to post. I made this for my family and the whole house smelled aromatic and comforting. It was a big hit at our house, hope it is at yours.

Provided by Chef1MOM-Connie

Categories Chicken Breast

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 9

Ingredients

4 boneless skinless chicken breasts
olive oil flavored cooking spray
8 tablespoons garlic, blanched this is approximate depending on size of garlic bulb (I used 2 very large ones, 2 whole heads)
2 cups chopped tomatoes
1/2 cup white wine
1/2 cup chicken broth
2 teaspoons tarragon
1/2 teaspoon marjoram
salt and pepper

Steps:

Preheat oven to 350°F.
Saute chicken in pan with olive oil spray til golden outside.
Lay chicken breasts in roasting pan in a single layer.
Lay BLANCHED garlic over chicken breasts.
Whisk together tomatoes, wine, broth, tarragon and marjoram and pour over top of chicken and garlic.
Season with salt and pepper.
Bake for 45-50 minutes.
Served with garlic roasted potatoes, green beans and a loaf of crusty homemade herb bread.

Nutrition Facts : Calories 207.5, Fat 3.6, SaturatedFat 0.8, Cholesterol 75.5, Sodium 239.6, Carbohydrate 10.4, Fiber 1.5, Sugar 2.9, Protein 27.8

SMOTHERED GARLIC CHICKEN WITH MUSHROOMS

Smothered Garlic Chicken with Mushrooms image

Tender juicy chicken thighs smothered in a creamy garlic sauce with mushrooms and garlic all finished off with delicious melted cheese.

Provided by Siobhan (Slimming Eats)

Categories Main

Time 1h15m

Number Of Ingredients 14

Ingredients

8 Small Skinless Bone-in Chicken Thighs, raw - trim off all visible fat
300g of white mushrooms, sliced thinly
8 cloves of garlic, halved
1.5 cups (360ml) of low sodium chicken stock
120g (4.2oz) of light cream cheese
70g (2.4oz)of light mozzarella, grated or broken into small pieces
30g (1oz) of parmesan, grated
1 tablespoon of chopped fresh Parsley
spray oil
1 teaspoon of paprika
1 teaspoon of dried mixed herbs
¾ teaspoon of coarse sea salt
½ teaspoon of onion powder
½ teaspoon of black pepper

Steps:

Preheat oven to 220c, fan 200c, 425f or gas mark 7
Add the chicken to a bowl with the seasoning and toss to evenly coat.
Heat a large deep frying pan over a medium high heat (I use one that can go in the oven for less clean up). Spray with cooking oil spray.
Add the chicken pieces all in one layer and brown on both sides until nice and golden (approx 4-5 minutes per side), Transfer the chicken to a plate.
Spray with a little more spray oil and add in the mushrooms and fry for a couple of minutes, scraping up all the flavour that is left in the bottom of the pan from the chicken.
Add in the garlic and just give a stir to combine evenly, then gradually add in 1/2 cup (120ml) of the chicken stock reducing down each little bit around the mushrooms and garlic until the garlic has really softened and has a lovely golden colour. This will make the garlic lovely a sweet. Don't rush this process or you will burn the garlic and cause it to be bitter.
Add in the cream cheese and remaining stock (1 cup) and allow to bubble gently stirring as it does, until the cream cheese is all melted and the sauce is creamy.
Add back in the chicken pieces in a even layer and spoon the sauce all over the top so they are well covered.
Add the mozzarella and parmesan to the top. then add lid and place in the oven and bake for 35-40 minutes, remove lid for the last 10 minutes of cooking time. Cheese should be all melted and lightly golden and chicken cooked through (chicken should have an internal temp of 165f).
Sprinkle with the chopped fresh parsley.
Serve with your choice of sides.
Enjoy!!

Nutrition Facts : Calories 365 calories, Carbohydrate 9 grams carbohydrates, Cholesterol 81 milligrams cholesterol, Fat 21 grams fat, Fiber 1 grams fiber, Protein 42 grams protein, SaturatedFat 8 grams saturated fat, ServingSize 1 SERVING, Sodium 934 milligrams sodium, Sugar 4 grams sugar, TransFat 0 grams trans fat

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