I’ve made this recipe twice now, it it turns out so good each time. I could eat this everyday, but maybe I just love garlic too much. You don’t have to have 44 cloves, just 2 large bulbs or garlic or 3 smaller ones. I served over white rice.
- 4 boneless, skinless chicken breasts
- 1 tablespoon butter
- 2 bulbs of garlic, cloves separated and peeled and the stems cut off
- 1 cup chicken broth
- 1/2 cup dry sherry
- 1/2 teaspoon dried thyme
- 2 bay leaves
Preheat oven to 375F. Heat a large, oven proof skillet on medium high heat on the stove. Coat the bottom with olive oil. Season the chicken with salt and pepper and cook in the skillet about two minutes per side, or until brown. remove from the pan and set aside. Add the butter to the pan. once melted, add the garlic cloves. saute just until it begins to brown and becomes very fragrant. Add the chicken broth, sherry, thyme, and bay leaves to the pan and bring to a boil. Add the chicken back into the pan. Cover and roast in the oven for 45 minutes. Remove the chicken from the pan, take out the bay leaves, and blend the sauce with an immersion blender until smooth. Return the chicken to the pan and coat with the sauce. Serve hot.