Garlic Chicken
from Noel Monk of Osaka GrillServes 4 to 8
INGREDIENTS:
4 Tbsp vegetable oil
4 Chicken breast-about 6 oz each, cut into ¾-inch cubes
4 Garlic cloves, sliced
1 Sprig fresh rosemary, stem removed & discarded
12 Button mushrooms, sliced
¼ cup Garlic Butter - recipe follows
Salt & pepper to taste
2 Tbsp fresh parsley, chopped
1.5 lb butter, at room temperature
1 Tbsp plain yogurt
6 garlic cloves, finely chopped
PREPARATION:
Heat 3 Tbsp of the oil in a large pan over medium-high heat. Add the chicken, garlic, and rosemary. Sauté until golden brown, about 5 minutes, stirring occasionally. Transfer to a plate.
Heat the remaining 1 Tbsp of the oil in the same pan over the medium-high heat. Add the mushrooms and sauté until tender and their liquid is released, about 2-3 minutes. Return the chicken to the pan and stir to combine.
Remove from the heat. Add the garlic butter and stir until melted. Season to taste with salt and pepper. Sprinkle with parsley and serve. Serves 4.
Stir all of the ingredients in a small bowl until well blended. Cover and refrigerate until ready to use. The garlic butter will keep up to 6 weeks in the refrigerator.