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Ingredients
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2 tablespoons salted butter
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1 teaspoon chopped fresh garlic
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4 (4 ounce) skinless, boneless chicken breast halves
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1 teaspoon salt
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ground black pepper to taste
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4 tablespoons brown sugar
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¾ cup water
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1 tablespoon cornstarch
Directions
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Melt butter in a skillet over medium heat. Stir in garlic and cook until slightly brown, about 2 minutes. Add chicken and season with salt and pepper. Cook until chicken is no longer pink in the center and the juices run clear, 12 to 15 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
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Sprinkle brown sugar over chicken and cook until melted into the chicken, about 5 minutes. Remove chicken to a plate and keep warm.
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Stir together water and cornstarch in a small bowl. Pour into the skillet and increase heat to medium-high. Cook and stir, picking up all the little bits from the pan, until thickened, 3 to 5 minutes. Serve over the chicken.
Cook's Note:
You can use 1 pound of chicken tenders instead of chicken breasts, and you can substitute chicken broth for water, if desired.
Nutrition Facts (per serving)
237 | Calories |
9g | Fat |
16g | Carbs |
24g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 4 | |
Calories 237 | |
% Daily Value * | |
Total Fat 9g | 11% |
Saturated Fat 4g | 22% |
Cholesterol 80mg | 27% |
Sodium 684mg | 30% |
Total Carbohydrate 16g | 6% |
Dietary Fiber 0g | 0% |
Total Sugars 13g | |
Protein 24g | 47% |
Vitamin C 0mg | 0% |
Calcium 29mg | 2% |
Iron 1mg | 6% |
Potassium 221mg | 5% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.