Pan-Fried Garlic Chicken

This was actually to be roasted, but because of a miscommunication, somehow or other, I had to fry it instead. Oh well, it didn't actually turn out all that bad, so I might try the oven-cooked version someday.

What you need:
3 tablespoons butter
3 tablespoons minced garlic
3 tablespoonds soy sauce
1/4 teaspoon black pepper
1 tablespoon dried parsley
Salt, to taste
6 boneless, skinless chicken thighs, but into 3 inch pieces
Dried parsley, to taste

What you do:

1. Mix the butter, garlic, soy sauce, pepper, salt and parsley in a small microwave-safe bowl. Microwave on high for 2 minutes, or until the butter is melted.
2. Pour the butter mixture over the chicken and marinate for at least 15 minutes.
3. Heat a non-stick pan over high heat, and add the chicken, a few pieces at a time. Make sure they are flat on the pan surface. Fry until one side of the chicken is golden-brown, then turn and fry the other side. Absolutely no oil is required, the butter in the marinade will more than make up for it.
4. Drain the butter from the chicken, place on a serving dish, and garnish with more parsley. Serve immediately.

I wasn't sure what kind of reaction to expect, but I felt slightly disconcerted when I served this for lunch, because I heard....nothing. Just silence, even from the resident picky eater. No complaints, but no praises either.

Looking for some confirmation, I asked everyone how the chicken was. They all said it was delicious, but what kind of answer can they give to tha t question anyway? :P But, I guess I'll take their word for it, cause even I found it yummy. I wasn't sure that people would like so much garlic taste, but even Qawi took second helpings, which was reassuring. So...YEY! Another success for an Ihsan original recipe! ;)

I think the baked version might look a little better though. Not quite sure about the taste, but presentation will definitely be better. If you want to try it out, I suggest you use thighs, boneless if possible, skinless, if you want. Marinate the chicken in half of the butter mixture for about 15 minutes, then pop it into a 180 C oven, single layer with the skin side up. Baste occasionally with the extra marinade (this is where the chicken will start looking nice and pretty :) ). Once cooked through, sprinkle with more dried parsley and serve immediately :D Use the juices in the baking pan to make a gravy, if you want.