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Nutrition Facts
Serving Size 1 (154g) Recipe makes 4 servings
Calories 268
Calories from Fat 93		(34%)
Amount Per Serving		%DV
	Total Fat 10.4g	15%
	Saturated Fat 4.3g	21%
	Monounsaturated Fat 3.4g
	Polyunsaturated Fat 1.8g
	Trans Fat 0.0g
Cholesterol 88mg		29%
Sodium 669mg		27%
Potassium 376mg		10%
Total Carbohydrate 15.0g		5%
	Dietary Fiber 0.2g	0%
	Sugars 13.3g
Protein 27.8g		55%
detailed view... how is this calculated?

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Easy Caramelized Garlic Chicken

Recipe #242778 | 22 min | 10 min prep | add private note

⁽¹⁹⁾ RATE IT NOW Print Recipe

By: MizEmerilLagasse
Jul 27, 2007

This is the best chicken I have ever made or eaten in my life. It is the perfect combination of sweet and savory, and is great for a quick, yet still fancy, meal.

SERVES 4 (change servings and units)

Ingredients

4 boneless skinless chicken breasts
1 teaspoon salt
3/4 teaspoon black pepper
1 tablespoon oil
4-6 garlic cloves, chopped
1/4 cup brown sugar
1/4 cup heavy cream

Directions

1
Sprinkle the salt and pepper onto the chicken.
2
In a medium to large sized skillet (I like cast iron) heat the oil over medium-high heat until almost smoking.
3
Add the chicken breasts and garlic to the pan and brown the first side of chicken, about 5 minutes.
4
Flip the chicken and brown the other side, about 3 minutes.
5
Remove the chicken from the pan and add the brown sugar to the pan.
6
Allow the sugar to melt about half way and add the cream.
7
Bring to a bubble and add chicken back to pan
8
Simmer for 3-5 minutes and serve over butter egg noodles or rice.
9
Enjoy!

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Featured Reviews for This Recipe

From: daisygrl64

On Feb 23, 2009

I really don't like to give less then 5 star reviews, but I have learnt that reviewing a recipe honestly, will help with the next person making it. With that said....I have to agree with momaphet review, this was caramel sweetness. I added green onions also. Well sweet it was, so I dropped in a few dashes of Tabasco sauce. We managed to eat it, (a little bit) but was HOT! So I prep'd a Ceasar Salad. I didn't get to take a photo cuz my digital cam batteries went dead and we had bad weather today and I didn't want to go out just for batteries.

0 people found this review helpful

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From: momaphet

On Feb 12, 2009

We found this sauce to be complete inedible because of the overwhelming sweetness; Caramel chicken rather then carmelized. I tried several things to cut the sweetness but nothing really worked. The only thing that save dinner was that I hadn't put the chicken in the sauce yet, though we tried it with the sauce to make sure that wouldn't help the sweetness.

0 people found this review helpful

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From: Bogey'sMom

On Jul 31, 2007

I actually made this with pork and served it with brown rice. Really, really delicious and different. The black pepper is a must to off-set the sweetness of the sugar and cream. This will definitely be on regular rotation, though I may try substituting fat free half and half for the cream just to spare us all the guilt.

3 people found this review helpful

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From: Lingering_Dream

On Sep 11, 2007

My husband said this was a definite keeper! We both loved this. We are garlic lovers and it was just perfect. I served it over brown rice and steamed broccoli. I also used Half and Half instead of the heavy cream. Thank you for sharing such an easy and tasty recipe!

2 people found this review helpful

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