Starting with the base flavour of roasted garlic in the oil this recipe has very few ingredients and is healthy and delicious.
- Roasted Garlic Oil w Scapes - 1 tbsp
- Fresh Peeled Frozen Ontario Garlic Cloves - 2 cloves minced
- Chicken Breast - 2 (6 ounces )
- Chicken Broth - 1/2 cup
- Lemon Juice - 2 tbsp
- Fresh lemon - 1 sliced
Heat Roasted Garlic Oil w Scapes in a skillet over medium heat; cook and stir garlic until fragrant, about 1 min. Add fresh lemon slices and saute' until lightly caramelized. Remove from pan and set aside.
Add chicken to pan and cook until browned, about 4-6 minutes each side.
Pour broth over chicken and cover skillet; lower heat to low simmer until chicken is no longer pink in the center, about 30 min. An instant-read thermometer inserted into the center should read 165 F( 74 C ). Transfer chicken to a plate, reserving broth mixture in the skillet.
Pour lemon juice into broth mixture and simmer until liquid is reduced by 1/3 about 2-3 min. Add back in freshly sauteed lemon slices. Return chicken to the skillet and cook until heated through , 2-3 min per side.