Browning chicken and garlic in oil


January 03, 2007|By Gholam Rahman | Gholam Rahman,Cox News Service

I am trying to brown thick chicken cutlets in olive oil and garlic. I don't want to burn the garlic. When and how should I add the garlic for the best flavor?

A thick chicken cutlet may be just one side of the chicken breast, trimmed and shaped, or the breast piece may have been sliced horizontally into two.

I would first saute the garlic cloves, sliced lengthwise, in the olive oil until they are lightly browned, then remove them before adding the chicken cutlets, seasoned with salt and freshly ground pepper.

For greater flavor, you can marinate the cutlets for one or more hours in a tablespoon or so of balsamic vinegar and garlic slices. Then shake the marinade and garlic bits off the chicken before sauteing them in the flavored oil

If the breasts are thick, they may need to be cooked on low heat for a few minutes. You can deglaze the pan with wine or balsamic vinegar and add pats of cold butter to make an accompanying sauce, adding back in the cooked garlic at the end if you choose. A dash of cream may not be out of place.

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