Sounds like a lot of garlic doesn't it? Trust me, by the time this dish cooks, the garlic is mild and sweet. Here's how to pull this together for 2 people.
Ingredients:
2 tablespoons oil plus 1 tablespoon
1 tablespoon butter
2 chicken breasts pounded to 1/2 inch thickness and sprinkled with salt and pepper
(TIP: I always pound chicken breasts to an even thickness as it breaks down the chicken and everything cooks evenly)
3 tablespoons minced garlic
10 fingerling potatoes or other small potatoes (yukon gold would work well as they are better for frying than white potatoes)
1 teaspoon flour
3 or 4 tablespoons milk
4 ears of husked corn on the cob
Directions
Heat oven to 350 degrees.In a large skillet, melt oil and butter over medium-high heat. Cut potatoes into small wedges - no need to peel. Place potatoes in skillet and fry for about 3 minutes. Add minced garlic to pan, then toss potatoes, turn heat to medium-low and cover to steam for an additional 3 minutes. If the garlic starts to brown deeply, remove from heat. Spoon potatoes onto a rimmed baking sheet leaving some garlic bits in the skillet.
Turn heat to medium-high and sprinkle flour in the skillet, stir until mixture is smooth. Add milk, bring to a boil and stir constantly until your desired consistency is reached. Pour sauce into a small bowl and reserve for later. Rinse skillet.
Keep heat at medium-high and add enough oil to the skillet to fry chicken breasts. Fry until brown on both sides - usually about 2 or 3 minutes per side. Once brown, place on rimmed baking sheet with potatoes. Place in oven for 20 minutes to finish cooking.
Meanwhile, boil corn in a pot of water.
When chicken and potatoes are done, divide between two plates. Pour garlic sauce over chicken. Service with corn on the cob.
Delicious.
