Because Dr. Eshelman is so focused on his patients improving all aspects of their health, he knows that good diet is just as important as good chiropractic care.
Here is a delicious recipe for Garlic Butter Chicken!
These tender, juicy chicken breasts are bathed in a rich garlic butter sauce with a splash of wine. This super simple stovetop chicken recipe will be ready for your family in less than 20 minutes!
INGREDIENTS
3 tablespoons olive oil
1 1/2 pounds boneless skinless chicken breasts, pounded to an even thickness (4 average-sized breasts)
1 to 2 teaspoons 21 Salute Seasoning or poultry seasoning
1 teaspoon kosher salt, or to taste
1 teaspoon freshly ground black pepper
1/2 cup white wine* or chicken broth (Chardonnay, pinot grigio, or sauvignon blanc)
3 tablespoons unsalted butter, or more if you want extra sauce
1 tablespoon garlic, finely mince
2 teaspoons fresh parsley for garnishing
INSTRUCTIONS
To a large skillet, add the olive oil, pounded chicken, evenly season with 21 Salute, salt, pepper, and cook over medium-high heat for 5 minutes. Do not touch, move, or disturb the chicken while it is searing. After 5 minutes, flip chicken over. It should have a medium golden color. For thicker/bigger chicken breasts, sear for 6-7 minutes.
Allow chicken to cook on the second side for about 5 minutes, or until done and cooked through. Again, do not disturb the chicken while it's searing.
Remove chicken with a slotted spatula and place it on a plate to rest.
Using caution, deglaze your skillet by adding wine (or broth) and allow the liquid to bubble up and steam violently for a few seconds.
Add the butter and allow it to melt, about 1 minute; stir continuously until melted.
Add the garlic and cook until fragrant, about 1 minutes; stir continuously.
Turn the heat off, add the chicken back into the skillet, flip it around in the garlic butter sauce, and spoon the sauce over the chicken.
Optionally garnish with parsley and serve immediately.