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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% | |
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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 pan8
Simmer for 3-5 minutes and serve over butter egg noodles or rice.9
Enjoy!
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Browse similar recipes by category
- Course > Main Dish > One-Dish Meal
- Main Ingredient > Meat > Poultry > Chicken > Breasts
- Cuisine > North American > United States > Western > Californian
- Preparation > Time to Make > < 30 mins
- Preparation > Simple > Beginner Cook
- Preparation > Inexpensive
- Occasion > Taste/Mood > Romantic
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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.
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.
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.
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!
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