Smothered Chicken in Garlic Brown Butter Sauce | Corn Pepper Sauté | Fluffy Rice | Made at Home!

#smotheredchicken #chickenrecipe #chickendinner #homecooking Greetings Food Enthusiasts and Home Cooks! Looking for the ultimate comfort food? This smothered chicken recipe features juicy, tender chicken breasts drenched in a rich garlic, brown butter sauce that's absolutely irresistible! Served alongside fluffy white rice and a colorful corn bell pepper sauté, this easy chicken dinner is perfect for busy weeknights or impressive enough for entertaining guests. Be sure to click the bell icon 🔔 so you never miss out on our latest recipes and kitchen tips. I also look forward to your questions, comments and suggestions so they we can grow this channel together! Let’s create delicious dishes together! Here is the recipe: Ingredients For the Chicken: 340g/ 3 boneless, skinless, chicken breasts, (about ½-inch thick) 4g/1 tsp salt 4g/ 1 tsp black pepper 28g/ 2 tbsp vegetable or neutral-flavored oil 14g/1 tbsp unsalted butter For the sauce: 84g/6 tbsp unsalted butter (browned) 14-28g/ 1-2 tbsp. unsalted butter (for glossy finish) 12g/ 3 tsp/ garlic, minced 157ml/ 2/3 cup dry white wine (such as Sauvignon Blanc or Pinot Grigio) 6g/ 1.5tsp. of Balsamic vinegar 28g/2 tbsp honey or brown sugar 158ml /2/3 cup chicken broth 14g/ 1 tbsp Dijon mustard 2g/ ½ tsp dried thyme Slurry 28g/ 2 tbsp water/ 14g/ 1 tbsp cornstarch Salt and pepper to taste 14g/1 tbsp chopped fresh parsley (optional, for garnish) For the Rice 210g/ 1 cup uncooked long-grain rice (rice of your choice). 473ml/ 2 cup boiling water. Pinch of salt 8g/ 2 tsp vegetable oil 4g/ 1 tsp chicken seasoning. Instructions Cook the rice: In a saucepan with lid, add the rice salt and chicken seasoning and oil then stir over medium heat, Add the boiling water and bring back to a boil. Cover and reduce heat to the lowest stove setting. Simmer for 20 minutes until rice is done. Fluff with a fork. Cover until ready to serve. Prepare the Chicken Pat chicken breast dry and season both sides with salt and pepper. Note: If using regular chicken breasts, cut chicken breasts horizontally into 2 sections and pound with mallet until they are 1/2-inch thick. Heat vegetable oil and butter in a large skillet over medium-high heat. Add chicken breasts and cook for 3–4 minutes per side, or until golden brown and cooked through. Remove chicken from the skillet and set aside on a plate. Make Brown Butter: In small saucepan, over medium heat, add 5 tablespoons of butter and heat the butter until it turns brown. Set aside. Make the Sauce: In the same skillet as the chicken, add the brown butter over medium heat. Add minced garlic and sauté for 30 seconds until fragrant. Add the white wine and Balsamic vinegar, scraping up any browned bits from the pan. Stir in honey (or brown sugar), chicken broth, Dijon mustard, and thyme. Bring to a simmer and cook for 6–8 minutes, stirring occasionally, until the sauce reduces by about half and thickens slightly. Whisk in slurry cook for 1 minute to thicken sauce further. Whisk in the remaining 1-2 tbsp butter for a silky texture. Taste and adjust seasoning with salt and pepper. Finish the dish: Return chicken breast to the skillet, spooning sauce over the top. Simmer for 2–3 minutes to heat through. Garnish and Serve: Transfer rice onto plates or bowls, add chicken breast(s) and drizzle with extra sauce. Garnish with chopped parsley if desired. Serve with rice, steamed or sautéed vegetables (of your choice) and/or a crisp green salad for a balanced meal. Corn Pepper Saute' Ingredients: 700g/ 4 cups of whole kernel corn (canned, frozen, or fresh) 100g/ 2/3 cup red bell pepper, diced 100g/ 2/3 cup/1 green bell pepper, diced 56g/ 4 tbsp unsalted butter 8g/ 2 tsp/2 cloves garlic, minced 4g/1 tsp cumin 4g/ 1 tsp smoked paprika 2g/ ½ tsp coriander 2g/1/2 tsp chili powder (or cayenne for heat) 14g/ 1 tbsp. fresh lime juice for brightness Salt and pepper to taste Instructions: In a large skillet, over medium heat-high, heat butter or oil. Add diced peppers and sauté for 3-4 minutes until slightly softened. Add corn and garlic, cook for 3-5 minutes, stirring occasionally. Sprinkle in cumin, paprika, chili powder, coriander, salt, and pepper. Combine well and cook for an additional 2 minutes until everything is heated and fragrant. Squeeze fresh lime juice over top and serve. Serve with your favorite protein and rice. www.acaiguycooks.com