GARLIC PARM CHICKEN BITES

INGREDIENTS

• 1 generous tablespoon minced garlic (3 large cloves) or more to taste

• Parmesan cheese, grated fine OR (about 1/3 cup OR 1/3 cup store-bought grated fine - my preference for this recipe), plus more for serv-ing

• 1 1/2 pounds boneless, skinless chicken breasts, thighs, or a combi-nation

• 1 teaspoon salt

• 1/2 teaspoon pepper

• 4 tablespoons unsalted butter, divided - if using salted reduce salt to 3/4 teaspoon

• Red pepper flakes, for serving (optional)

INSTRUCTIONS

1. Mince 3 garlic cloves. Finely grate 1 ounce Parmesan cheese on the small holes of a box grater (about 1/4 cup) if needed, or measure 1/3 cup store-bought grated.

2. Cut boneless chicken into 1-inch pieces. Place in a large bowl, add salt and pepper, and toss to coat.

3. Melt 2 tablespoons butter in skillet over medium heat. Add half of the chicken in a single layer. Cook until golden-brown and the chicken easily releases from the bottom of the pan, about 4 minutes. Toss and cook until golden-brown on the second side and cooked through, about 2 minutes more.

4. Transfer the chicken to a plate. Melt 1 tablespoon of butter in the skil-let and repeat cooking the remaining chicken. Transfer to the same plate.

5. Reduce the heat to low. Add the remaining 1 tablespoon butter, gar-lic, chicken, and any accumulated juices on the plate to the skillet. Cook until the butter melts and the garlic is fragrant, only about 1 mi-nute. Remove the skillet from the heat, add the Parmesan cheese, and toss to coat. Garnish with more Parmesan cheese, and red pep-per flakes if desired.

Adapted slightly from Kitchn website.

Ron Wilson