Here’s a quick-cooking weeknight dish. I got this recipe ages ago from a friend, and I’ve tinkered with it a bit (as usual) to get it just how we like it.
It ain’t a pretty one. It looks like pieces of chicken in a brown sauce. Blah. But it sure does taste good, and it cooks in less than 30 minutes with ingredients most peeps usually have on hand.
Chicken With Lemon Garlic Sauce
4 Tbsp unsalted butter
7-9 large garlic cloves, sliced thinly
2 lbs skinless, boneless chicken breasts, cut into 1/4-inch slices
1 1/2 cups hot chicken broth
6 Tbsp sherry or Madeira wine
6 tsp soy sauce
1 1/2 tsp sugar
4 Tbsp fresh lemon juice
3 Tbsp cornstarch blended with 3 Tbsp cold chicken broth
1 lemon, cut into wedges
Mix cooking wine, soy sauce, sugar and lemon juice, and let sit. Make sure the sugar dissolves.
Melt butter in a large sauté pan. Fry garlic over medium heat until it begins browning on the edges.
Add the chicken and sauté, stirring mixture and turning pieces until chicken is cooked through; about 10 minutes.
Add the hot stock and stir. Add the wine mixture and stir, making sure it is blended well with the stock.
Add the cornstarch mixture and stir briskly, letting sauce boil and thicken; about 3 minutes.
Serve with lemon wedges.
We always have this with brown rice and a very green vegetable, like green beans or broccoli. It’s rather saucy, but that sauce just makes the rice even yummier.