Feb 28, 2009

Chicken with 40 Cloves of Garlic

This is a recipe that I have had saved in my Google Reader for a little while. It is also a recipe I've seen floating around for awhile, so I thought I better give it a try!

Although there was some work involved, the end result was very good! Although, I don't think I would take the leftovers for work the next day unless you want to emit garlic perfume! But with 40 cloves, you have to know what you are getting yourself into!

Below is the original recipe and my changes are noted. I served this over pasta and there was plenty of sauce to coat it. Enjoy!


Chicken with 40 Cloves of Garlic
from: For the Love of Cooking

6 boneless, skinless chicken breasts, trimmed of any fat and in half (I used 1 lb. chicken cutlets.)
1-2 tbsp of olive oil
Dried thyme to taste
Sea salt and fresh cracked pepper to taste
40 cloves of garlic
1 tbsp of butter
1 tbsp flour
1 2/3 cups of chicken broth
2 tbsp 2% milk (I used skim with a splash of half and half.)
1 tbsp fresh parsley, chopped

Directions
1. Separate the cloves of garlic and peel. Preheat the oven to 350 degrees.
2. Place trimmed and halved chicken breast in a large zip lock bag. Pound the chicken breasts flat with a mallet until 1/2 inch thick. Season with sea salt, black pepper and thyme to taste.
3. Heat the olive oil in a large skillet over medium high heat. In batches, saute the chicken smooth side down first, until nicely browned, about 4 minutes. Flip the breasts and cook for 45 seconds then remove to a baking dish.
4. Once all the chicken has been removed, add the garlic to the pot. Lower the heat and saute for 3-4 minutes, turning often; add the chicken stock, making sure to scrape all the brown goodies off the bottom of the pan. Season with sea salt, pepper and thyme if needed. Pour sauce over the chicken in the baking dish.
5. Cover with a lid or tinfoil and bake for 20 minutes. Once the chicken has baked, carefully remove the chicken and garlic cloves to a platter and cover with an aluminum foil tent to stay warm.
6. Place the sauce in the large skillet that you cooked the meat in or a saucepan. In a small bowl, whisk together the flour and milk with a little bit of the sauce. Once it's thoroughly mixed, slowly whisk the flour mixture back into the rest of the sauce.
7. Add the butter to the sauce, raise the heat and boil for 3 minutes or until it's nice and thick.
8. Taste and re-season if needed. Pour the sauce over the chicken, garnish with fresh chopped parsley and serve.

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