Prep 20 mins
Cook 15 mins
I found this recipe on www.epicurious and added my own little changes to it. It is amazingly good chicken and doesn't have a strong garlicky taste you'd think you'd get! There's a little work to it, but it comes out so good and is definitely worth it!! The leftover tender garlic cloves are great spread on bread too! Yum!
- 3 chicken breasts, with skin on
- 1⁄2 teaspoon black pepper
- 1 teaspoon salt
- 1⁄4 cup flour
- 2 tablespoons olive oil
- 20 peeled garlic cloves
- 1⁄2 cup dry white wine
- 1⁄2 cup chicken broth
- 1 tablespoon butter
- 2 tablespoons chopped fresh parsley
- 1 tablespoon fresh lemon juice
- Pat chicken dry. Season with Salt and Pepper. Dredge through flour.
- Heat oil in skillet over medium high heat until hot but not smoking. Brown on each side (starting with the skin side) turning once-about 5 minutes on each side. Transfer to baking dish (skin side up) and put in oven at 350 degrees for about 10-15 minutes until cooked throughout. When done, transfer chicken to platter and pour any juices from pan into skillet with already cooking sauce.
- While chicken is in oven, make the sauce. In skillet, add whole garlic cloves. Stir constantly until just golden brown (2 mins) being careful so it doesn't burn. Add wine and stir for 1 min, scraping all the chicken leftovers into mixture. Add broth and mix for 2 minutes Cover and simmer until garlic is tender (15 minutes).
- Take garlic out of sauce. Mash 8 garlic cloves and put back in sauce. Season with salt and pepper to taste. Let simmer for another 5 minutes Put sauce through a strainer to get all chunks out and put back on stove. Bring sauce back up to a light boil. Put butter into sauce and mix until melted. Add a little cornstarch/cold water mix to sauce for it to thicken to desired thickness. (A little goes a long way!) Remove from heat.
- Add a squeeze of fresh lemon and parsley to sauce and mix. The lemon just gives the sauce an extra layer of flavor, so add to your preferred taste. Pour sauce over chicken.