Garlic Cream Chicken
Recipe from www.adamandmonika.com, adapted
Prep Time – 5 min
Cook Time – 50 min
3 whole heads garlic
2 lbs chicken breasts
salt & freshly ground pepper
3 TBSP salted butter
3 TBSP olive oil
1 cup white wine (I use about 2/3 cup)
2 TBSP flour
1 cup heavy cream (I usually use fat free half & half)
Drop garlic cloves into a pot of boiling water for 60 seconds. Drain and peal. Set aside.
Season chicken liberally with salt & pepper.
Heat the butter and oil n a large deep pan over medium heat.
Sauté chicken until nicely browned (~5 min per side). Chicken does not have to be fully cooked at this point.
Transfer chicken to a place. Add all cloves to the pan, lower heat to medium, and sauté for 10 minutes, turning often, until evenly browned. Add wine and bring to a boil. (Smell pan). Scrape the brown bits from the bottom of the pan.
Return chicken to the pot. Cover and simmer for 30 minutes. Remove chicken to a platter and cover with foil. Make sure alcohol has burned off (smell will be obvious that alcohol is gone)
Add cream and boil for about 3 minutes.
Pour sauce over chicken and serve. Enjoy!