Betty's Healthy Recipes

I saw Giada make this on Everyday Italian probably about a month ago, and even though I don't like eggplant, I wanted to make it. Well, I wanted to make the filling, that is. It looked like everything I'd want to make on a rainy Friday night. Well, my plan was foiled a bit when I stepped out of my office at 6 p.m. to find blue skies and sunshine instead of the heavy wind and torrential downpour going on when I walked by a window an hour earlier. I decided to make it anyway. I liked it, but I would make some changes the next time I make it. Those will be noted at the bottom. I hope you enjoy it!


Penne Timbale

Recipe by Giada de Laurentiis, originally Eggplant Timbale
Serves 4-6
Cook & Prep Time - about 1 hr

INGREDIENTS
2 TBSP olive oil
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/2 pound penne pasta
1 medium onion, diced
1/4 pound ground beef
1/3 pound Italian sausage
1/4 cup Marsala wine
1 cup frozen peas, thawed (I omitted)
2 cups store-bought marinara sauce
1 1/2 cups diced mozzarella cheese (about 6 ounces)
3/4 cup grated Pecorino Romano cheese, plus 1/4 cup
1 cup chopped fresh basil leaves

DIRECTIONS

Preheat the oven to 350 degrees F.

Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta.

Meanwhile, warm the 2 tablespoons of olive oil in a large skillet. Add the onion and saute until tender, about 3 minutes. Add the beef and pork, and brown the meat, breaking it into bite-sized pieces with a wooden spoon, about 5 minutes. Add the Marsala and cook until the liquid has evaporated, about 3 minutes. Turn off the heat. Add the peas and marinara sauce and stir to combine. Add the cheeses, basil, and cooked pasta. Set aside.

Fill a casserole dish with the pasta mixture and bake the timbale about 30 minutes. Let rest on the counter for 5 minutes to set.

* I think I would add ricotta or mascarpone cheese next time. The flavor was good, but it was missing a certain creaminess. I think mixing ricotta or mascarpone cheese with mozzarella would create that needed texture

** This needs a chunkier tomato sauce. I used a smooth marinara and found it to be a bit lacking.

***I'm not sure what the ground beef added, except to dull down the Italian sausage spice. I think I'd try it with just Italian sausage.

According to my husband, I opened up a restaurant today. You can probably see that with my string of posts today. I was a busy girl. I will say, despite how much I may have messed up the kitchen, everything I made was delicious (wasn't it, Husband?). I wanted to make something a little more time consuming for dinner, like I usually try to do on Sundays, so I decided on Lasagna Rolls tonight to use up some ingredients in my fridge.

I think the point of lasagna rolls is to be easier and less time consuming than regular lasagna. I'm not so sure that's really the case. However, these were really good. I'd make them again. I'm thinking about submitting them to Presto Pasta Nights at Once Upon a Feast. I based them off a vegetarian recipe, but decided to add a little bit of ground beef to them. I think I'll make them vegetarian next time I make them.



Lasagna Rolls

Recipe from Cooking Light, significantly adapted
Serves 4

INGREDIENTS
8 uncooked lasagna noodles
3/4 cup part-skim ricotta cheese
1/2 cup (2 ounces) shredded mozzarella cheese
1/4 cup grated Parmesan cheese
3 cloves garlic, minced
1/4 lb ground beef (or ground turkey), browned, optional
Marinara sauce (about 2 cups), store-bought or homemade

DIRECTIONS
Preheat oven to 350 degrees F.

In a large pot of lightly salted water, cook noodles. Drain & set aside.

Mix together cheeses, garlic, and ground meat (if using). Divide into 8 parts. Spread mixture on the lasagna noodles. Roll up. Repeat with each lasagna noodle.

Place a thin layer of marinara sauce in the bottom of an 8x8 pan. Place each lasagna roll, seam side down, in the pan. Cover with marinara sauce.

Bake, covered, for about 30 minutes.

Serve, preferably with homemade garlic bread.

I love steak. I discovered it about 9 months ago after thinking I didn't like it. Despite that, I was hesitant to try making one at home. Turns out, it's really easy. Nothing to be afraid of. You should try it. If you do, you can have a meal like this at home.


Here's what you do:

1. Buy a good steak. It doesn't have to be filet mignon, but get a good cut of meat. Avoid "No Name Steaks" at all costs, unless you enjoy eating stew meat.
2. Let it sit out about 15 minutes.
3. Coat with a little bit of olive oil and then season liberally with salt & pepper on both sides. Let it sit out like that for about 30 minutes.
4. After about 30 minutes, heat a couple TBSP butter in a medium skillet over medium-high heat.
5. Fry the steak for about 5 minutes on one side, then flip and fry for about 4 minutes. Try really hard not to flip it more than once. For a 1-inch thick steak, this will give you medium-rare.

See, doesn't that sound easy?

These roasted potatoes go great with it:

Garlic Roasted Potatoes
Recipe by Ina Garten, adapted
Serves 3-4
Total Cook & Prep time - 1 hr, 10 min

INGREDIENTS
1 1/2 pounds small red or white-skinned potatoes (or a mixture) (I like reds)
1/8 cup good olive oil
3/4 tsp kosher salt
1/2 tsp freshly ground black pepper
2 TBSP minced garlic
2 tsp minced fresh rosemary leaves (If you don't have fresh, omit. Don't use dried)

DIRECTIONS
Preheat the oven to 400 degrees F.

Cut the potatoes in quarters and place in a bowl with the olive oil, salt, pepper, garlic and rosemary; toss until the potatoes are well coated. Dump the potatoes on a baking sheet and spread out into 1 layer; roast in the oven for about 1 hour, or until browned and crisp. Flip twice with a spatula during cooking to ensure even browning (be careful not to burn the garlic, or it will get bitter tasting).

Remove the potatoes from the oven, season to taste, and serve.

I love brownies. Really love them. Not much can beat a nice, fudgy brownie. Well.... except a peanut butter brownie. I've made a few recipes for peanut butter brownies over the past year and have been generally satisfied with each recipe I've tried. Given my recent desire for peanut butter brownies, but lack of any real desire to bake, I decided to get creative and utilize what was, until about a year ago, my arch nemesis: the boxed brownie mix.

I almost feel like I shouldn't blog about these. However, notice I said almost. In the end, I've decided that these are worthy of a blog post because they're so good and so easy.

Peanut Butter Brownies

INGREDIENTS
1 box brownie mix (we like Betty Crocker Fudge Brownies)
2/3 cup peanut butter

DIRECTIONS
Prepare brownie batter according to directions and pour into a 9 x 13 pan (or 8 x 8 if you like them really thick).

Meanwhile, melt the peanut butter over medium-low heat.

Once peanut butter is melted, pour it on top of the brownie batter and use a knife or rubber scraper to swirl the peanut butter around the top and give it a nice marble look.

A visual, in case my description of the technique was confusing...

Bake for the amount of time indicated on the brownie mix box (mine was about 25 min).

What a better way to celebrate my 100th post than with a new gelato recipe! As I wrote about before, I've been searching for a good gelato in the U.S. for about the past 9 years. My husband joined me on that quest almost two years ago after we returned from Italy. Last night, we decided to try our hand at our favorite flavor - raspberry.

For those of you who haven't had real gelato before, I suggest you go out and find some now (but don't buy it at the grocery store. That stuff is all crap). It's similar to ice cream, but has a higher milk concentration (rather than cream) so it is more dense and much more flavorful. A real raspberry gelato should taste just like you're eating a smooth, cold raspberry.

After doing a lot of searching online, I came across a recipe for strawberry gelato that looked like it could be easily modified for raspberry (and by the picture, it looked delicious). Our review: super simple. It was delicious, but had a little too much of a dairy after-taste, so we'll cut down on the dairy a bit the next time we make it. So, the search continues, but minimally.


Raspberry Gelato

Gelato di Lampone
From Italylogue.com

INGREDIENTS
1 lb. fresh raspberries
12 oz. granulated sugar, about 1.5 cups
1.5 cup cold whipping cream
1.5 cup cold water
dash of lemon juice (only if fruit isn’t “bright” enough)

DIRECTIONS

Wash berries.

Put berries, sugar and water into a blender or food processor and blend until liquid and smooth. (This is also where you’ll add lemon juice if necessary.) (I suggest straining the blended mixture to remove the seeds. It's more authentic that way, and I think it tastes better).

Whip the cream until slightly thickened - like the consistency of buttermilk.

Combine the cream with the raspberry mixture and mix thoroughly until blended.

Freeze as indicated by the manufacturer of your ice cream maker. (I suggest going out and buying the Cuisinart ice cream maker. It's wonderful).

In order to appreciate this dish fully, it's time for an Italian lesson:

Saltimbocca = jumps in the mouth
Deliziosi = delicious

Yes, Chicken Saltimbocca is delicious. It's full of flavor and... well... it's wonderful. Let's face it - the name is just cute.



Chicken and Lemon Saltimbocca
Recipe by Giada de Laurentiis, adapted slightly
Total prep & cook time - about 20-25 min

INGREDIENTS
4 veal chops, pounded 1/2 to 1/4-inch thick (I used chicken breasts)
4 thin lemon slices
4 sage leaves, plus 1 teaspoon finely chopped (I chopped flat leaf parsley instead of chopped sage)
4 large slices prosciutto
3 tablespoons olive oil
1/2 cup white wine
1 clove garlic, minced
1/2 cup chicken broth
1 (14.5 can) whole tomatoes, drained and chopped
1/2 cup cream
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper

DIRECTIONS
Place the chicken on a work surface and season with salt and pepper. Place a slice of lemon on top of each. Top with 1 leaf of sage. Lay a large piece of prosciutto on each and press to seal. (I used toothpicks)

Warm the olive oil in a large skillet over medium-high heat. Place the veal chops in the hot oil, lemon side down. Saute until the prosciutto starts to caramelize, about 2 minutes. Turn the veal over and saute for another 2 minutes, or until chicken is cooked through. Remove to a platter and set aside.

Deglaze the pan with the white wine, scraping up the brown bits from the bottom of the pan with a wooden spoon. Add the chicken broth and reduce by half. Add the tomatoes, cream, salt, and pepper. Stir until combined and hot. Pour the sauce over the veal and top with the remaining 1 teaspoon finely chopped sage (I used parsley). Serve immediately.

I served this with the pasta side I made with Chicken Rollatini. It complimented the dish well.

I'm probably biased, but I think my lasagna is the bomb. In the past, I tended to shy away from making lasagna because they're so time consuming to put together, but this one comes together in about 30 minutes. I took several very time consuming recipes, and combined it with my parents' super simple recipe, and came up with what's becoming our regular lasagna. Enjoy!

Lasagna
My recipe
Serves 6
Prep Time - 30 min
Cook Time - 1 hr

INGREDIENTS
1 jar marinara sauce*
~1 cup water
1/2 onion, diced
6 cloves garlic, minced
1-2 TBSP flat leaf parsley, chopped
1 tsp garlic powder
1 tsp Italian Seasoning
1 bay leaf
1/2 lb ground beef (optional)
salt & pepper

8 oz cottage cheese
1/2 cup freshly grated Parmesan cheese
1 egg, beaten

6-8 lasagna noodles**

1 1/2 cups shredded Mozzarella cheese
1/4 cup grated Parmesan cheese

DIRECTIONS
In medium to large saucepan, combine marinara sauce, water, 1/2 of the diced onion, 3 cloves garlic, parsley, garlic powder, and Italian seasoning. Let simmer for about 30 minutes. Remove bay leaf after about 30 minutes.

Meanwhile, brown the ground beef with the rest of the onion and garlic. Season with salt & pepper. When browned, drain any excess fat and add to the marinara sauce. Remove from heat.

Also while marinara is simmering, combine cottage cheese, Parmesan cheese, and beaten egg in a separate bowl.

Preheat oven to 350 degrees.

Prepare the lasagna in 8x8 pan as follows:

• Thin layer of marinara sauce


• 1/2 lasagna noodles


• 1/2 cottage cheese mixture


• 1/3 Mozzarella cheese


• 1/2 marinara sauce


• Remaining noodles


• Remaining cottage cheese


• 1/3 Mozzarella cheese


• Remaining Marinara


• Remaining Mozzarella cheese


• Parmesan cheese

Bake covered for 45 minutes, and uncovered for 15 minutes. Let stand about 10 minutes before serving.

*Feel free to use your favorite marinara sauce, but I really like to use Stokely's brand for this lasagna. It's cheap & plain, but it has the right texture and tastes great with the additions I make to it. If Stokely's is not available, I really suggest using a cheaper, plain marinara - nothing chunky - and adding to it as I indicate above. Trust me on this.

** I like no-boil lasagna noodles, but my husband prefers this recipe with regular lasagna noodles. No matter which you use, do not boil them. If using regular noodles, add about another 1/2 cup water.

I don't really like bananas. It's a texture thing. I'm alright with them when they're almost ripe; still a little tiny bit green. But the second that peel is completely yellow or a tiny bit brown, my banana eating is over.

I do, however, really like a good banana bread. I came across an interesting banana bread recipe in my google reader a few weeks ago, and knew I had to try it. Despite my husband being upset with me that I put chocolate chips in it, I'm very happy with how it turned out and will make it again for sure.

Chocolate Chip Banana Bread
Recipe from Good Things Catered
Makes 1 loaf

INGREDIENTS
3 large extra-ripe bananas
1 3/4 cups flour, plus 2 TBSP
1 1/4 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 pkg. instant vanilla pudding mix
1 cup chocolate chips (I used about 2/3 cup)
2/3 cup sugar
1/2 cup shortening (I used butter flavor crisco sticks)
2 eggs
2 TBSP milk
1 TBSP vanilla extract

DIRECTIONS
Preheat oven to 350 degrees F.

Mash bananas and set aside.

In a medium bowl, combine 1 3/4 cups flour, baking powder, baking soda, salt, and pudding mix. Whisk together and set aside.

In a ziplock bag, toss chocolate chips with 2 TBSP flour. Set aside.

Cream together shortening and sugar until light and fluffy, about 2 minutes.

Add eggs, one at a time, until thoroughly combined.

Add milk, vanilla, and banana to the mixture and combine well.

Turn mixer to low and add the flour/pudding mixture and beat until just combined. Fold in chocolate chips.

Pour into a greased loaf pan and bake for about 1 hour, or until a toothpick inserted in the center comes out clean.

Let cool on a wire rack for about 5 minutes then remove from the pan to cool completely.

Ah, Chicken Kiev. Chicken stuffed with butter. My little heart flutters (and then stops) when thinking about it. Back with my husband and I first moved in together, we ate a lot of those frozen Chicken Kiev things. I know most people reading this will probably scoff at that, but we loved them. To be honest, if we were to buy them and make them now, we probably still would. One day, I decided to try my hand at them. I was intimidated, but with Alton Brown's help, I felt confident. And you know what? It's actually pretty easy. And when you make it, you get to control the amount of salt & butter you put in and whether you bake it or fry it. So it's a win-win. Enjoy!

Chicken Kiev
Recipe by Alton Brown, adapted
Serves 2
Prep Time - about an hour (mostly inactive)
Cook Time - 10 minutes

INGREDIENTS
5 tablespoons unsalted butter, softened
1/2 teaspoon dried parsley
1/2 teaspoon dried chives
1/2 teaspoon kosher salt, plus extra for seasoning chicken
1/4 teaspoon freshly ground black pepper, plus extra for seasoning chicken
2 boneless, skinless chicken breasts
1 large whole egg, beaten with 1 teaspoon water
1 cup bread crumbs, plus 1/8 cup for filling
Vegetable oil, for frying

DIRECTIONS
Combine butter, parsley, chives, 1/2 teaspoon salt, and 1/4 teaspoon black pepper in the bowl of a stand mixer. Place mixture on plastic wrap or waxed paper and roll into small log; place in freezer.

Place chicken breasts, 1 at a time, between 2 pieces of plastic wrap. Squirt chicken lightly with water and squirt the top of the plastic wrap as well. Pound to no less than 1/8-inch thickness. Season each piece of chicken with salt and pepper.

Lay 1 chicken breast on a new piece of plastic wrap and place 1/2 of the compound butter and 1 tablespoon bread crumbs in the center of each breast. Using the plastic wrap to assist, fold in ends of breast and roll breast into a log, completely enclosing the butter; roll very tightly. Repeat with each breast. Place chicken in refrigerator for 2 hours, or up to overnight.

Place egg and water mixture in 1 pie pan and 2 cups bread crumbs in a different pie pan.

Heat 1/2-inch of vegetable oil in a 12-inch saute pan over medium-high heat until oil reaches 375 degrees F.

Dip each breast in the egg mixture and then roll in the bread crumbs. Gently place each breast in oil, sealed-side down, and cook until golden brown, approximately 4 to 5 minutes on each side, until the internal temperature reaches 165 degrees F. Remove to a cooling rack set in sheet pan and allow to drain for 5 to 10 minutes before serving. (Even though Alton recommends frying only, I recommend pan frying in only a small amount of oil to brown the outside of the chicken, and then finishing off the cooking process in the oven at 350 degrees for about 15-20 minutes to ensure the chicken is cooked through but doesn't get too brown on the outside).

I ate a lot of Shepherd's pie while studying abroad in London and crave it when it gets cold and rainy. Well, Tuesday was just such a day. Cold? Check. Rainy? Check. Time to make the Shepherd's Pie recipe I've had in the back of my mind for a while. It's not something I'd want to make every day, but it hit the spot on the first real cool day in a while.

Also, I specifically recall one of my faithful readers fairly recently lamenting not being able to eat Shepherd's Pie since becoming a vegetarian, so I have taken the liberty of of noting how I would suggest making this very meat-y recipe vegetarian-friendly without simply substituting fake meat for the real thing. Those notes will follow the regular recipe.

Please forgive the bad photo -
I'm convinced it's impossible to take a good picture of a Shepherd's Pie

Mummy Boome's Traditional Shepherd's Pie
Recipe by Danny Boome, adapted
Serves 4
Cook Time - 1 hr

INGREDIENTS
1 tablespoon butter
1 tablespoon olive oil
1 onion, diced
2 carrots, diced
2 stalks celery, diced
2 cloves garlic, crushed
Salt and freshly ground black pepper
1 tablespoon tomato paste
1 lb ground beef or turkey
2 tablespoons Worcestershire sauce
1/3 cup beef stock
3/4 cups garden peas (I used corn)
Cheesy Mashed Potatoes, recipe follows

Preheat oven at 400 degrees F.

Add butter and oil to a large skillet on medium heat. Saute onions, carrots, celery and garlic until tender for about 7 to 10 minutes. Season with salt and pepper. Once the vegetables have softened and start to brown a little add the tomato paste and mix evenly. Add the ground beef and cook until beef is no longer pink about 10 minutes. Add the Worcestershire sauce and beef stock. Season with salt and pepper, to taste. Cook and simmer for another 10 minutes. Mix in peas. Transfer mixture to an oven-proof baking dish and spread evenly. Place potato on top of ground beef mixture and spread out evenly, once the top surface has been covered, rake through with a fork so that there are peaks that will brown nicely. Place the dish into the preheated oven and cook until browned about 20 minutes. Spoon out the shepherd's pie and serve.

Mashed Potatoes
2 pounds Yukon gold potatoes, peeled, quartered
2-3 tablespoons butter
1/4 cup heavy cream (I used milk)
3/4 cup grated mature white Cheddar
Salt and freshly ground black pepper

Fill a large saucepan with cold water and a tablespoon of salt. Add potatoes to the water and bring to a boil. Let potatoes cook until soft about 20 minutes. Once the potatoes are at a desired density, drain the potatoes and place them back into the saucepan for mashing. Add butter and cream and begin to mash potatoes into a semi smooth consistency. Once at desired texture add cheese and mix well. Season with salt and pepper.

***Now, here are my suggestions for a vegetarian friendly Shepherd's Pie - feel free to play around with the veggies and quantities to suit your own tastes**

INGREDIENTS
1 TBSP butter
1 TBSP olive oil
1 onion, diced
4 carrots, diced
3 stalks celery, diced
2 cloves garlic, crushed
Salt and freshly ground black pepper
1 TBSP tomato paste
1/3 cup vegetable stock
1-2 TBSP flour
1 cup corn
1 cup garden peas
1/2 - 3/4 cup green beans
Cheesy Mashed Potatoes, recipe above

DIRECTIONS
Add butter and oil to a large skillet on medium heat. Saute onions, carrots, celery and garlic until tender for about 7 to 10 minutes. Season with salt and pepper. Once the vegetables have softened and start to brown a little add the tomato paste and mix evenly. Add the stock. Season with salt and pepper, to taste. Cook and simmer for another 10 minutes. If the mixture needs to thicken, add 1-2 TBSP flour and whisk together. Mix in peas, corn, and green beans. Transfer mixture to an oven-proof baking dish and spread evenly. Place potato on top of the veggie mixture and spread out evenly, once the top surface has been covered, rake through with a fork so that there are peaks that will brown nicely. Place the dish into the preheated oven and cook until browned about 20 minutes. Spoon out the shepherd's pie and serve.

Those of you who have been reading my blog for any length of time know that I'm on a quest to find the best beef stew. In fact, I've been on that quest since my first trip to Ireland in the summer of 2004 when I had the most delicious Guinness Stew at a tiny little roadside pub in the Wicklow Mountains. While I've made some great stews during my replication attempts, nothing really did the trick. So, I decided to try my hand at a regular old beef stew.

I wish I could tell you that this is an old family recipe, passed down from generation to generation. Unfortunately, I can't. It's a Paula Deen recipe. My family doesn't have a stew recipe - in fact, I don't remember ever eating stew growing up. Who would've thought - the family that serves practically everything with gravy doesn't make stew? I have a hunch this will become ours.

Beef Stew
Recipe by Paula Deen, adapted
Serves 6
Prep Time - 5-10 minutes
Cook Time - 2 hrs, 15 min

INGREDIENTS
1 1/2 - 2 lbs stew meat
1-2 TBSP vegetable oil
2 cups beef broth
1 TBSP Worcestershire sauce
3 cloves garlic, minced
1-2 bay leaves
1 medium onion, sliced
1/4 tsp salt
1 tsp pepper
1 tsp sugar
1/2 tsp paprika
dash allspice
2 ribs celery, diced
baby carrots
potatoes

DIRECTIONS
Heat oil in a dutch oven or stock pot. Brown the meat. Worcestershire sauce, garlic, bay leaves, onion, salt, sugar, pepper, paprika, and allspice. Cover and simmer 1 1/2 hours.

Remove bay leaves. Add celery, carrots, and potatoes. Cover and cook about 30-40 minutes or until veggies are tender.

If stew is too dry, add more broth. For a thicker gravy, combine 1/4 cup cold water with 2 TBSP cornstarch and add to boiling stew. Cook until the gravy gets to your desired thickness. Serve with thick bread.

I love trying new recipes. There's something oddly satisfying when you find that recipe that makes you smile and nod while making yummy sounds at first bite. It's been awhile since I've made such a recipe. Then, tonight came.

I've made versions of Chicken with 40 Cloves in the past, but all involved copious amounts of cream. Then, one day I found a version on CookingLight that called for absolutely no cream and about 5 ingredients. Don't get me wrong: the creamy versions are great. But sometimes you're just not in the mood for that, right? Ok, I know that most of the time you are. But every once in a while, you're not. Don't try to kid me. I know how you feel. That's where this recipe comes in. You must try it. Seriously. Go out, buy the ingredients, and make it tonight. It's delicious.

Don't be scared by the amount of garlic. The strength mellows while it cooks and they're delicious with the chicken or spread out on some nice crusty french bread.

Chicken with 40 Cloves of Garlic
Inspired by CookingLight,
Serves 4
Cook Time - 40 minutes

INGREDIENTS
1 whole chicken, already butchered
1 TBSP butter
1 TBSP extra virgin olive oil
1/2 tsp salt
1/4 tsp freshly ground black pepper
40 whole garlic cloves, peeled (about 2-3 heads)
1 1/4 cups chicken broth
1 cup dry white wine

DIRECTIONS
Combine butter and oil in a 12-inch nonstick skillet over medium-high heat. Tear the skin off the chicken. Season evenly with salt & pepper. Add chicken pieces to pan; cook 2 minutes on each side or until golden. Remove chicken from pan to keep warm. Feel free to do the chicken in two batches if you need to.

Reduce heat to medium. Add garlic and cook until garlic begins to brown, about 1 minute, stirring frequently. Put chicken back in the pan. Add broth and wine. Cover and cook 25 minutes or until chicken is done.

Remove chicken from pan to keep warm. Increase heat to medium-high and cook 10 minutes or until liquid is reduced to about 1 cup. If you want a thicker sauce, thicken by whisking in a cornstarch/water slurry. Serve sauce and garlic with chicken and crusty bread.