Recipe Instructions:
Ingredients
1 tablespoon butter
1 tablespoon olive oil
4 boneless chicken breasts
10 large garlic cloves whole
3/4 cup dry white wine or chicken stock
3/4 cup chicken stock low sodium
2 tablespoons all purpose flour
2 teaspoons fresh thyme or 1 teaspoon dried
salt and pepper to taste will vary depending on salt in chicken stock
Instructions
Heat large skillet to medium high heat.
Melt butter and add olive oil.
Rub olive oil on chicken and liberally sprinkle chicken with salt and pepper. This will help form a crust.
Sear chicken 3-4 minutes on each side. Chicken will release easily from pan when ready to turn. ( It will not be fully cooked but continue to cook in the sauce.)
Remove chicken to plate and cover with foil to keep warm.
Reduce heat to medium low. Add whole garlic cloves and saute until lightly brown.
Sprinkle flour over garlic stirring until no flour is visible.
Pour in wine and chicken stock. Simmer for 5 minutes until slightly thick. Add thyme. Taste for seasoning. More salt? More pepper? This will vary especially if using low sodium chicken broth.
Add chicken back to pan and continue to cook for an additional 10 minutes or until internal temp reaches 165 degrees.
Serve with fresh steamed vegetables, potato or rice.
Notes
To use bone in chicken, thighs or breasts. Simply simmer in the sauce until desired temp of 165 degrees.
