Butter Garlic Chicken with Rice

I tasted a delicious chicken in a butter-garlic sauce at a wedding I attended last summer and have been craving it ever since. A friend of mine and her husband own a catering business. I asked her how she would attempt to make it. I made it for my family recently and it was a hit! Here is what we came up with:

Butter Garlic Chicken


1 to 2 lb. of chicken strips
2 minced garlic cloves (abt. 2 tbsp.)
1/2 cup finely chopped onion or scallions
1 stick of butter
1/4 cup of canola or vegetable oil
1/4 tsp. thyme
salt & pepper to taste
1 1/2 cups chicken broth
1 tbsp. cornstarch

2 cups white rice
2 cups chicken broth
1/2 tsp. parsley
1 tbsp. butter

Put oil in a large frying pan. Turn the heat on your stove top up to medium/high and salt and pepper both sides of the chicken tenders.
Braise the chicken a few minutes on both sides in the hot oil so that they are nicely browned. Remove from heat.

Discard oil and add the 1 stick of butter to the same pan. When butter is melted, saute garlic and onion for a couple minutes, stirring the entire time so that butter doesn't get too brown. Then pour in 1 1/2 cups of chicken broth and add chicken. Add 1/4 tsp. thyme and cover. Cook on medium heat for abt. 10 minutes or until chicken is cooked through. Stir occasionally and flip meat for even cooking.

Meanwhile, cook instant white rice by using 2 cups chicken broth to 2 cups white rice (Or use the amount that would feed your family. This recipe feeds a family of four.) Add a tablespoon of butter and a sprinkling of parsley as well as salt and pepper to taste.

Remove chicken to your serving dish. Whisk in the cornstarch and continue stirring on medium to high heat until bubbling and thick. Add salt and pepper to taste. Spoon over chicken to serve.

Serve with your favorite vegetables and enjoy!