Original home-kitchen adaptation; practical kitchen testing is pending. Nutrition is an ingredient-based estimate. Image shows a serving suggestion.
Ingredients
- 13.4 oz (380 g) boneless skinless chicken thighs
- 0.7 oz (20 g) garlic, finely minced
- 6.3 oz (180 g) whole milk
- 2.1 oz (60 g) heavy cream
- 3.0 tsp (14 g) butter
- 0.3 tsp (2 g) salt
- 0.5 tsp (1 g) black pepper
Method
- Pat chicken dry and season with salt and pepper. Melt butter in a heavy skillet over medium heat. Brown the chicken for 6–7 minutes per side.
- Transfer chicken to a plate. Reduce heat to low and stir garlic into the pan for 30 seconds; do not let it brown.
- Pour in milk and cream, scraping up the browned bits. Return chicken and simmer gently for 10–15 minutes until the thickest part reaches 165°F (74°C). Avoid a hard boil.
- Spoon garlic sauce over the chicken and divide into two servings.
Cook’s note: This boneless, stovetop version adapts the usual whole browned chicken. Bread is not included.
Allergens: Milk.
Approximate nutrition per serving: 463 kcal · Protein 46 g · Carbohydrates 9 g · Fat 27 g. Estimates are not laboratory measurements. Check package labels for allergens.
Use a thermometer for meat, fish and egg dishes. Official safe cooking temperatures.