Sinapi Chicken 🐓
Chicken – Mixed portions
Butter – For the base of our sauce.
Garlic – 6 fresh cloves, minced. Fresh is best but remember the jarred rule; 1 1/2 teaspoons is equal to 1 fresh clove.
Salt and pepper – For seasoning and to taste.
Red pepper flakes – For some added heat. (optional)
Smoked paprika – The smoky element to our sauce.
Chicken broth – I always vouch for the low sodium options.
Hot sauce – use your favorite 😋
Parsley – Fresh and chopped for garnish.
Lemon – I’m using fresh lemon slices for an extra garnish – this is optional of course!
Can I use skinless, boneless chicken breasts – cut into long strips?
Absolutely you can! Chicken thighs, drumsticks, even the wings would be great for this recipe. Keep in mind though, the cook times will vary for each cut!
Prepare chicken: Season the chicken with salt and pepper. In a skillet, melt the butter over medium heat. Next, add in the chicken /strips and cook on each side. Once cooked remove from the skillet.
Make sauce: Using the same skillet, add in the garlic, red pepper flakes, smoked paprika and hot sauce. Saute for 30 seconds until the garlic is aromatic. Finally, deglaze the skillet with the chicken broth and bring to a simmer.
Finish dish: Add the chicken back into the skillet of sauce and give it a little toss so each piece of chicken is touched with sauce. Remove from heat, garnish with parsley, lemon wedges and serve at desired temperature ****🤒