Lea & Perrins
4 boneless, skinless
about 4 ounces each
¼ cup butter
½ cup Lea & Perrins
½ cup sour cream
¼ cup Dijon mustard
1 tablespoon chopped
fresh chives (optional)
Season chicken lightly with salt and pepper,
In a large skillet, melt butter over medium heat.
Brown the chicken for 4-5 minutes on each side,
pressing ;at with a spatula.
In a small bowl, mix together Worcestershire
sauce, sour cream and mustard. Spoon the sauce
over the chicken and cook 2 minutes longer,
or until cooked through.
Sprinkle with chives and serve warm.
Makes 4 servings.
Gilroy’s Finest Saucy Garlic Chicken
1 4-pound chicken,
40 cloves Christopher
Ranch* garlic or peeled
garlic, or 10 tablespoons
Generously season chicken with salt and pepper.
Heat 3 tablespoons oil in a large, heavy skillet (with
lid) over medium heat. Brown the chicken pieces
on all sides, working in batches if necessary. When
browned, remove and set aside.
1¼ cups dry white wine
3 tablespoons chopped
fresh Italian parsley
3 sprigs fresh thyme
2 sprigs fresh tarragon
Cooked rice or linguine,
Gently press garlic with the ;at side of a knife to
slightly break the cloves; remove peel. Add a little
more oil to the skillet if necessary. Add garlic and
sauté until golden, about 4 minutes. Do not burn.
If using chopped garlic, lightly sauté just until
warm. Add wine and herbs; bring to a boil.
Return the chicken to the pan and reduce the heat
to medium-low. Cover and simmer, turning the
pieces every few minutes, until the chicken is cooked
through, about 30 minutes. Transfer the chicken to
a serving dish; spoon the garlic sauce over all.
Serve with rice or linguine. Makes 4-6 servings.
* Brands may vary by region; substitute a similar product.
150 A Decade of Cooking The Costco Way