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Name: Goodrich Garlic Chicken
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 1
Cuisine: not set
Ingredients: 2 lbs. Boneless skinless chicken thighs; - sea salt; - black pepper; -1/2 cup of AP flour for chicken; -1/3 tso AP flour for thickening sauce; 10 garlic cloves minced.; 1/2 tsp dried chili pepper flakes; 2 tsp white balsmaic vinegar glaze; 1 cup chicken stock; 1 cup white wine; Juice of 1 lemon; 3 tbsp. of minced chives; few tbsp. of butter

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INGREDIENTS

2 lbs. Boneless skinless chicken thighs
- sea salt
- black pepper
-1/2 cup of AP flour for chicken
-1/3 tso AP flour for thickening sauce
10 garlic cloves minced.
1/2 tsp dried chili pepper flakes
2 tsp white balsmaic vinegar glaze
1 cup chicken stock
1 cup white wine
Juice of 1 lemon
3 tbsp. of minced chives
few tbsp. of butter

INSTRUCTIONS

1. Melt butter in a heavy bottomed skillet such as a cast iron pan

2. Rinse and dry chicken , toss with salt, pepper and flour

3. Brown chicken on all sides in the melted butter, set aside.

4. Turn down the heat on the cast iron pan, add more butter if neccesary.

5.. Add the minced garlic cloves, be careful not to overcook.

6. Deglaze with white wine, let reduce in half

7. Combine chicken stock and 2 tsp of flour, add to reduced wine and whisk.

8. Add white balsamic vinegar glaze, chile flakes and taste for salt and pepper

9. Add browned Chicken thighs back into sauce and let everything combine.

10. Add lemon juice and minced chives before serving

Serve over mashed potatoes, rice , or noodles

NOTES

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Goodrich Garlic Chicken

2 lbs. Boneless  skinless chicken thighs
- sea salt
- black pepper
-1/2 cup of AP flour for chicken
-1/3 tso AP flour for thickening sauce
10 garlic cloves minced.
1/2 tsp dried chili pepper flakes
2 tsp white balsmaic vinegar glaze
1 cup chicken stock
1 cup white wine
 Juice of 1 lemon
3 tbsp. of minced chives
 few tbsp. of butter

1. Melt butter in a heavy bottomed skillet such as a cast iron pan
2. Rinse and dry chicken , toss with salt, pepper and flour
3. Brown chicken on all sides in the melted butter, set aside.
4. Turn down the heat on the cast iron pan, add more butter if neccesary.
5.. Add the minced garlic cloves, be careful not to overcook.
6. Deglaze with white wine, let reduce in half
7. Combine chicken stock and 2 tsp of flour, add to reduced wine and whisk.
8. Add white balsamic vinegar glaze, chile flakes and taste for salt and pepper
9. Add browned Chicken thighs back into sauce and let everything combine.
10. Add lemon juice and minced chives before serving

Serve over mashed potatoes, rice ,  or noodles

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Nutrition

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Serving Size: 1 (1494g)
Recipe Makes: 1

Calories: 236
Calories from Fat: 53 (22%)

Amt Per Serving		% DV

	Total Fat 5.9g	8 %
	Saturated Fat 1.6g	8 %
	Monounsaturated Fat 2.8g
	Polyunsanturated Fat 1.1g
Cholesterol 14.4mg		4 %
Sodium 690.1mg		24 %
Potassium 622.2mg		16 %
Total Carbohydrate 23g		7 %
	Dietary Fiber 0.4g	2 %
	Sugars, other 22.6g
Protein 12.4g		18 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 236

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