Garlic Butter Chicken
INGREDIENTS
- 3 tablespoons olive oil
- 1 1/2 pounds boneless skinless chicken breasts, pounded to an even thickness (4 average-sized breasts)
- 1 to 2 teaspoons 21 Salute Seasoning or poultry seasoning
- 1 teaspoon kosher salt, or to taste
- 1 teaspoon freshly ground black pepper, or to taste
- 1/2 cup white wine* or chicken broth, or as necessary
- 3 tablespoons unsalted butter, or more if you want extra sauce
- 1 tablespoon garlic, finely minced; or to taste
- 2 teaspoons fresh parsley, optional for garnishing
INSTRUCTIONS
- To a large skillet, add the olive oil, pounded chicken, evenly season with 21 Salute, salt, pepper, and cook over medium-high heat for 5 minutes. Do not touch, move, or disturb the chicken while it is searing. After 5 minutes, flip chicken over. It should have a medium golden color. For thicker/bigger chicken breasts, sear for 6-7 minutes.
- Allow chicken to cook on the second side for about 5 minutes, or until done and cooked through. Again, do not disturb the chicken while it’s searing.
- Remove chicken with a slotted spatula and place it on a plate to rest.
- Using caution, deglaze your skillet by adding wine (or broth) and allow the liquid to bubble up and steam violently for a few seconds.
- Add the butter and allow it to melt, about 1 minute; stir continuously until melted.
- Add the garlic and cook until fragrant, about 1 minutes; stir continuously.
- Turn the heat off, add the chicken back into the skillet, flip it around in the garlic butter sauce, and spoon the sauce over the chicken.
- Optionally garnish with parsley and serve immediately.
NOTES
Wine: I recommend white wine because I think the flavor is better than with chicken broth, and I personally believe that the alcohol burns off, and what you’re left with is the flavor imparted by the wine. However, use broth if that is a better option for your lifestyle or needs.
Storage: Chicken will keep airtight in the fridge for up to 5 days and in the freezer for up to 4 months.
CRISPY PARMESAN AND GRUYERE POTATO GRATIN
INGREDIENTS
- 1 1/2 cups of heavy cream
- 2 tsp of kosher salt
- 3 cloves of garlic, minced
- 1 tbsp of butter
- 1 small shallot, diced
- 5 medium Yukon Gold or White potatoes
- 1 cup of grated Gruyere
- 1 /2 cup of grated Parmesan
- 1 tsp of fresh thyme
DIRECTIONS
- Preheat the oven to 325 F.
- In a small saucepan add the cream, salt, and garlic. Bring to a simmer on low heat a cook for 5 minutes. This will allow the garlic flavor to infuse the cream. Remove from the heat and set to the side.
- Thinly slice the potatoes to 1/8 inch thickness using a mandoline slicer.
- In a 12 inch cast iron pan, add the butter and shallots and fry on low heat for 5 minutes until the shallots have caramelized.
- Arrange the sliced potatoes in a spiral pattern on top of the cooked shallots. Pour the cream mixture over top of the potatoes.
- Cover the cast iron pan tightly with a piece of tin foil. Place the cast iron pan into the oven and bake for 1 hr and 15 minutes.
- Remove the pan from the oven and turn the oven temperature to broil.
- Cover the potatoes with the grated Gruyere and Parmesan cheeses. Sprinkle with the thyme. Place the cast iron pan into the oven and broil for 5 minutes until the cheese is crispy and bubbling.
- Remove from the oven and serve warm.
- It can be stored in the fridge and reheated the next day.