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Especially if her last day off was last Mother’s Day, you owe it to her to take the reigns for dinner tonight. This one is as quick and easy as it is delicious.
  • 1-1/2 pounds chicken breast boneless and skinless, cut into strips
  • 1/4-teaspoon salt or to taste
  • 1/2-teaspoon pepper or to taste
  • 5 tablespoons butter
  • 4 cloves garlic, minced
  • 1/4-teaspoon red pepper flakes
  • 1 teaspoon smoked paprika
  • 1/2-cup chicken broth, low sodium or no sodium added
  • 1 tablespoon Sriracha
  • 2 tablespoons fresh parsley, chopped
  • Lemon slices for garnish
  • Season chicken with salt and pepper. In FIREDISC®, melt 4 tablespoons of butter over medium heat. Add chicken strips. Cook on each side. Remove from the FIREDISC®.
  • Add a tablespoon of butter, garlic, red pepper flakes, smoked paprika, and hot sauce. Saute for 30 seconds until the garlic is aromatic. Remove burnt bits from the FIREDISC®. Add chicken broth and bring to a simmer.
  • Add the chicken onto the FIREDISC® of sauce. Toss so sauce touches each piece of chicken. Remove from heat. Garnish with parsley and lemon wedges. Serve at the desired temperature.