Portuguese Chicken

Portuguese Chicken

Modified from this recipe

1/4 C.butter

4 bone-in chicken breast halves, with skin

2 1/2 C. chicken broth

6 cloves garlic, peeled

1 Tbls. flour

1 C. heavy cream

1. Melt butter in a large skillet over medium high-heat.  Add chicken breasts, and cook until nicely browned on both sides.  Pour in chicken broth, using enough so that the chicken pieces are covered halfway to two-thirds by liquid.  Add whole garlic cloves.  Reduce heat to medium-low, sprinkle flour over the top of the contents of the pan and cover with a lid.  Simmer for 40 to 45 minutes, until chicken is cooked through.

2. When chicken is cooked through, remove to a dish, and keep warm.  Boil the liquid in the skillet until it is reduced to about 1 1/2 cups.  Whisk cream into the reduced liquid, breaking up the garlic cloves as much as you can.  Return chicken to the pan, and heat through.

Comments:

This is a very simple recipe and it is very simply delicious.  We served it with rice and steamed vegetables.  My husband loves sauces and gravies, so I love that this incorporates a gravy like sauce with the meat and I think he loved it even more.  The original recipe calls for chicken stock and dry white wine, but since dry white wine is not regularly stocked in my cupboards and I decided on this recipe about 2 hours before dinner time, I just went for the substitute of chicken broth and it was fabulous, so no need for the white wine!