Garlic Chicken

Apparently nothing showed up in my original review on this recipe. While I'm here, I just had to add that this recipe has become a staple dish and I've made it at least five times. I also find that I really like searing the chicken breasts first till they are crispy then I turn the heat to medium and cover the pan to continue cooking the ten to fifteen on each side. This chicken is so tender, I never need a knife to cut it. I also use more of the sauce so that after I dip the chicken I can spoon a little over each breast after I turn them over. Thanks again! I've made this many times now, experimenting a bit and found that a good spray or three on the bottom of the pan of Pam Olive Oil cooking spray makes a huge difference, bf said he likes this addition to the cooking process, as the chicken still gets nicely browned but not hard-crunchy, and still super moist, and of course, clean-up is a snap! I've made this w/butter as well as margarine, and honestly, I like the marg better, but sometimes I'll do half marg, half butter.

This was just ok for us. Flavor was alright, nothing spectacular...the seasoning salt got a bit dark by the time the chicken cooked through. Decent in a pinch but probably won't make it again.

My family loves this recipe. I've made it a few times already and I am actually making it for dinner tonight. =) Thanks for the recipe.

My boyfriend and I absolutely love this chicken!! I use it to make chicken sandwiches, and also put it in my chicken alfredo. It is just delicious and its sooo easy! Thanks so much for this great recipe!

Very tasty and moist. Easy to make. Will make again - thanks for sharing