You may have noticed that this girl uses a lot of butter. So when I was approached to create a recipe using the new I Can't Believe It's Not Butter®, I was both excited and scared. I'll admit, I was a little scared that this new recipe was not going to live up to my butter.

Before I got into the kitchen, I of course, did a little research. The new I Can't Believe It's Not Butter® is made from real, simple ingredients, like plant based oils, purified water and a pinch of salt (0% artificial preservatives). I like that. I feel more comfortable using a product when I can understand the ingredients on the label. Don't you?

The next thing I learned is that these Unilever spreads provide the same kinds of good fats that you get from avocados, walnuts and almonds.

Okay, I'll be honest, the best thing, for me, about this new I Can't Believe It's Not Butter® is that it has 40% fewer calories than butter and 70% less saturated fat than butter and no cholesterol. I could certainly stand to cut out a few calories over here, plus staying healthy for my kids is becoming increasingly more important to me these days.

Yeah, yeah, so those are all the healthy stats, but it comes down to taste. I decided I wanted to create a recipe where the buttery taste would be key. I mean, anyone can hide an ingredient in a recipe, but for me to see how it really measured up, I had to make it a necessary component.

As usual, I wanted to create a simple but delicious family kind of meal, that is doable for a weeknight. I was sort of thinking on the lines of a piccata but then decided to go nuts with the garlic and came up with a Buttery Garlic Chicken.

Pretty simple, I started off with some thin boneless chicken breasts and dredged them in a mixture of flour, cornstarch, salt and pepper. I added 1 T olive oil and 2 T I Can't Believe It's Not Butter® (original variety). I cooked the chicken until it was browned nicely and cooked through and then moved that over to a platter. Then I returned the same skillet (why dirty another one when there is lots of flavor left in this one) to the stove and added some more I Can't Believe It's Not Butter® with a little garlic. Okay, a lot of garlic. Then, I hit it with some wine and broth and then added a little bit of a broth and flour mixture to thicken it up a bit. I let that cook up until it was thick and delicious and then finished it off with some parsley, lemon zest and lemon juice. I spooned my buttery garlic sauce over the chicken and served it over creamy rice. I may have even spooned a little extra sauce on the rice too! Maybe.

I have to say, I was very pleasantly surprised. It had a delicious buttery taste.

Since my testing out I Can't Believe It's Not Butter® in my chicken recipe, I have also tried it in a number of other ways:

Chocolate Chip Cookies
Spreading on bagels, toast and muffins for breakfast
Spreading on bread for grilled cheese
Sautéing vegetables for primavera
melted over popcorn

I also will admit that since I first tried out the new I Can't Believe It's Not Butter®, I have actually decided to use it as our everyday spread. I know! Who knew?!

The new formula comes in 3 varieties; Original (which is what I used), Light and Olive Oil.

You can find a ton more recipes over on their website: www.icantbelieveitsnotbutter.com/recipes .

Well, I have told you all about my experience with the new I Can't Believe It's Not Butter®, so why don't you give it a try and leave your own review.

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Buttery Garlic Chicken

Christine

5 from 3 votes

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Ingredients

For The Chicken

¼ C flour all purpose
¼ C cornstarch
Salt & pepper
2 T olive oil + 1 T I Can't Believe It's Not Butter®
4 boneless skinless chicken breasts thin

For The Sauce:

4 T I Can't Believe It's Not Butter®
4 garlic cloves minced
½ C white wine
½ + ¼ C chicken broth divided
1 T flour all purpose
2 T parsley freshly chopped
Zest of 1 lemon
1 teaspoon lemon juice

Instructions

Combine flour, cornstarch, salt and pepper in a shallow bowl. Coat chicken in flour mixture.
Heat olive oil and 1 T I Can't Believe It's Not Butter® in a large skillet over medium/high heat.
Add chicken and cook 4-5 minutes, until browned. Flip chicken over and cook until chicken is no longer pink in the center and browned on both sides, about 5 minutes more. Remove chicken from skillet and set aside.
Return skillet to stove, but over low heat. Add 4 T I Can't Believe It's Not Butter® and garlic and cook for 3-4 minutes.
Stir in wine and ½ C broth. Turn heat back up to medium/high. In a small bowl whisk together remaining ¼ C broth and flour until smooth. Pour mixture into skillet as well. Bring it to a boil, stirring often then reduce to medium/low. Allow to cook another 4 minutes or so, until mixture has reduced and thickened.
Add lemon zest and juice and cook 1 minute more. Taste for salt and pepper and adjust as desired. Stir in parsley.
Spoon sauce over chicken and serve.

Tried this recipe?Let us know how it was!

I was selected for this opportunity as a member of Clever Girls and the content and opinions expressed here are all my own.

Buttery Garlic Chicken

Printable Recipe Card

Buttery Garlic Chicken

Ingredients

For The Chicken

For The Sauce:

Instructions

More All Recipes

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Printable Recipe Card

Buttery Garlic Chicken

Ingredients

For The Chicken

For The Sauce:

Instructions

More All Recipes

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