Garlic Cream Chicken

I think this recipe gets requested more then any else. OMG is it good. It was given to me by my friend Elizabeth when I was on partial bed-rest and was dying to still cook. This is easy enough that I was able to make it in the limited spurts I could get up for. It also tastes like it takes a lot more work then it does. Anyone sensing a theme here? I like to make things that taste great but don't require a ton of effort. My family & guests don't need to know that though. All they need to do is to enjoy the yummy food I make. Enjoy!



Garlic Cream Chicken

3 whole heads garlic (about 40 cloves)
2 pounds boneless, skinless chicken breasts
Salt & Fresh Ground Pepper
3 TBSP Salted Butter
3 TBSP EVOO
1 1/2 c. white wine
1 TBSP dried thyme
2 TBSP flour or 1 TBSP corn starch (GF)
2/3 c. heavy cream
1 cup mushrooms (optional)

Drop the garlic into a pot of boiling water. Wait for 60 seconds, then drain & peel. Set aside cloves. Season chicken very liberally with salt & pepper. 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 & mushrooms 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 bottom bits from the bottom of the pan Let alcohol burn off. Return chicken to the pot and sprinkle thyme over the top of each chicken breast. Cover and simmer for 20-30 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 into the rest of the sauce. Raise the heat to medium-high, add cream and boil for about 3 minutes. Pour sauce over chicken and serve.


* When I made it with a friend we used the whole cup of cream that came in the container and even added a little extra half & half that I had because the sauce was so good that we knew we needed more of it to dip our bread into!!! =o)