Monday, August 28, 2006

Garlic Cream Chicken

Tired of the same ole chicken recipes? Need something quick and easy to spice up an ordinary weekday dinner? Just add garlic! When you cook with garlic it fills the entire house up with a delicious smell that will make everyone's mouth water and when it's sauted in butter and oil it takes on a mild sweet flavor while holding on to the traditional garlic taste.

3 whole heads garlic (about 40 garlic cloves)
2 pounds boneless skinless chicken breasts
Salt & Fresh ground pepper
3 tablespoons salted butter
3 tablespoons EVOO
1 1/2 c. white wine
2 Tbls dried thyme
2 Tbls flour
2/3 c. heavy cream

Drop the cloves of garlic into a pot of boiling water. Wait for about 60 seconds, then drain and peel. Set aside the cloves. Season the chicken liberally with salt and pepper, and heat the butter and oil in a large deep pan over medium high heat. Saute the chicken until nicely browned (about 5 minutes per side). When done, transfer to a plate.

Next add all the garlic cloves to the pan. Lower the heat to medium and saute for 10 minutes, turning often, until evenly browned. Add wine and bring to a boil. Scrape the brown bits from the bottom of the pan. Return chicken to the pot and sprinkle thyme over the top of each chicken breast. Cover and simmer over the lowest heat for about 30 minutes.

Remove chicken to a platter and cover with foil. In a small bowl, whisk together flower and 1/2 c. of the sauce and then whisk it back to the rest of the sauce. Raise the heat to medium-high, add cream and boil for about 3 minutes. Pour sauce over the chicken and serve.


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