Garlic Chicken

This meal is really easy. My husband really liked it too, which is always a plus. Haha. I will preface this recipe by saying that you really need to like garlic. It's very garlicky. But...very tasty. :)

I served this over rice that I cooked in chicken broth for extra flavor, and it was awesome. You can also do it over plain or buttered rice, and I'm sure it would still be tasty. Egg noodles or some sort of pasta, or even roasted potatoes, could work well with this. It's pretty versatile, so have fun with it and enjoy!

Ingredients:
-Chicken breasts, enough to feed everyone (I used two)
-At least 1/4 cup butter. I added a little bit as it started to cook away a bit. (You could also use olive oil if you really wanted to, but I think butter adds a good flavor)
-2 tablespoons garlic powder per chicken breast
-2 tablespoons flour
-1 cup chicken broth
-A starch to serve under the chicken (I used rice)

Directions:
In a large skillet, melt the butter over medium/medium high heat. Sprinkle one tablespoon of garlic powder over each of the chicken breasts, then place garlic side down into the butter. Sprinkle the top-facing side of the chicken with the other tablespoon of garlic powder.

Let the chicken cook for about 5 minutes, then flip over to the other side.

Cook another 5 minutes. Flip again, and cook for 5 minutes. Add a little more butter at any point that it starts to too brown. You want a decent layer of butter in with the chicken the whole time it's cooking. When the chicken is close to being cooked through, I remove it and cut it into bit sized pieces. You can leave it whole if you'd rather. After I cut it up, I return it to the skillet to finish cooking. If you leave it whole, just flip it over again and cook another 5 minutes or so. Just make sure it's cooked through.

Remove the cooked chicken from the skillet, leaving behind all the leftover butter and garlicky goodness. Reduce the heat to medium low. Whisk in the flour to make a roux. Continue cooking the roux, whisking frequently, for a couple minutes. Add in the chicken broth and whisk to incorporate. Continue cooking for 2-5 minutes or so, letting the sauce thicken slightly. It doesn't need to be super thick, but you don't want it to be runny like broth. Add the chicken back into the skillet with the sauce. Stir to coat the chicken.

This will make sure the chicken is piping hot for serving, too.

Spoon the saucy chicken over your starch (or to the side of it if you prefer).

Enjoy immediately, while it's still hot and yummy. :)