Ingredients:

1 boneless, skinless chicken leg (about 400 grams)

Salt

Black pepper

5 tablespoons all-purpose flour

Cooking oil

5 cloves garlic, minced

20 grams butter

2 teaspoons all-purpose flour

125 milliliters (½ cup) water

1 tablespoon dried oregano

Black pepper

Lemon juice

½ teaspoon salt

1 tablespoon parsley flakes

Instructions:

Cut the chicken leg into bite-sized pieces.

Season the chicken with salt and black pepper.

Dredge the chicken pieces in the all-purpose flour to coat evenly.

Heat cooking oil in a large skillet over medium heat.

Add the chicken and cook until golden brown and cooked through, about 5-7 minutes per side. Remove the chicken from the pan and set aside on a plate.

Melt the butter in the same skillet over medium heat.

Add the minced garlic and cook for 30 seconds, until fragrant. Be careful not to burn the garlic.

Stir in the 2 teaspoons of all-purpose flour and cook for an additional minute to create a roux.

Slowly whisk in the water, scraping up any browned bits from the bottom of the pan.

Bring the mixture to a simmer and cook for 2-3 minutes, or until the sauce thickens slightly.

Season the sauce with oregano, black pepper, lemon juice, and salt to taste.

Add the cooked chicken pieces back to the pan and toss to coat them in the garlic butter sauce.

Garnish with parsley flakes before serving.

Tips:

You can use boneless, skinless chicken breasts or thighs for this recipe. If using chicken breasts, they may cook a little faster than chicken thighs so keep an eye on them to avoid overcooking.

For a thicker sauce, you can add a cornstarch slurry (1 teaspoon cornstarch mixed with 1 tablespoon of water) to the pan and cook for an additional minute or two.

Serve these garlic butter chicken bites with your favorite dipping sauce, such as marinara sauce, ranch dressing, or honey mustard.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat them in a skillet or microwave until warmed through.