If you love garlic and like it hot....then you might want to try this out.
Garlic Pepper Chicken
6 - boneless skinless chicken thighs (4 boneless skinless chicken breasts will work but it won't be as tender)
1 TBS garlic powder (one of the few times I use garlic powder)
1 tsp salt
1 tsp pepper
1/2 tsp cayenne or
1/2 tsp onion powder
1/4 tsp paprika
1 TBS olive oil
1 TBS butter
1 cup chicken broth
Cut the chicken into tiny strips about the size of your pinkie finger. Mix together the dry ingredients and sprinkle over the chicken, mixing well so that all the chicken is evenly coated.
Heat up the butter and olive in a pan, making sure the pan gets nice and hot but don't brown your butter. You want the pan hot so that the chicken gets nicely browned when cooked. Add the chicken and brown, turning once.
Add the chicken broth and scrape up all the brown crunchies off the bottom of the pan. Turn the heat down and let the chicken broth reduce by about half. Serve over white rice. One of the best parts is when the rice absorbs some of those juices.
Slight Alteration: I've started increasing the amount of chicken broth added to 1 1/2 cups. More juices to go around......yum