Garlic has got to be one of my favorite pantry staples. It is so easy to throw together even the most basic of dinners as long as there is garlic in the house. In our house, we love just a simple sauce of minced garlic cloves cooked in some olive oil with a little salt and black pepper over spaghetti. There have even been times when I’ve served that as a main course in a pinch.
Fortunately, the kids all love garlic too. Maybe it’s because I’ve been seasoning their food with fresh garlic since they were very young. I always figured I wanted to get their taste buds used to the flavor as early as possible.
While I use garlic all year long, I tend to go a little heavier with it during the fall and winter months in hopes of keeping us all a little healthier. It’s seemed to work so far, although we’ll truly put it to the test this year with the 2 oldest in public school instead of homeschool.
Anyway, this dish is very simple to throw together, but it doesn’t taste like a simple dish. The flavor is so wonderful, and I’ve found it only gets better when I cook it stolen moments style and it sits in the fridge all the day.
Garlic Mushroom Chicken
- 2 – 4 t. olive oil
- 1/2 lb. boneless, skinless chicken breasts
- 1 lb. mushrooms, sliced
- 6-8 cloves garlic, minced
- 1/2 t. rosemary
- Salt and pepper, to taste
- 1 bunch green onions, sliced
- 1/4 c. grated or thinly sliced carrot
- 2 T. flour
- 1 1/2 c. milk or cream
- 1/2 lb. cooked pasta or rice
1. Heat 2 t. olive oil in a large skillet. Add chicken and cook until done, about 5 minutes per side, depending on thickness. Remove from skillet and set aside.
2. Add mushrooms, garlic and rosemary to skillet, adding more olive oil if needed. Cook over medium heat until mushrooms are fully cooked. Season with salt and pepper. Add green onions and carrots and cook an additional 3 minutes.
3. Stir in flour; cook for 1-2 minutes. Add milk and stir well. Bring to a boil and simmer until sauce is thickened. Return chicken to pan. Toss with cooked pasta or serve over pasta or rice.