Garlic Cream Chicken

Garlic Cream Chicken

3 whole heads garlic (about 40 cloves)
2 pounds boneless, skinless chicken breasts
Salt & Fresh Ground Pepper
3 TBSP Salted Butter
3 TBSP EVOO
1 1/2 c. white wine
1 TBSP dried thyme
2 TBSP flour or 1 TBSP corn starch (GF)
2/3 c. heavy cream
1 cup mushrooms (optional)

Drop the garlic into a pot of boiling water. Wait for 60 seconds, then drain & peel. Set aside cloves. Season chicken very liberally with salt & pepper. Heat the butter and oil in a large, deep pan over medium high heat. Saute the chicken until nicely browned (about 5 minutes per side). When done, transfer to a plate.

Next add all the garlic cloves & mushrooms to the pan. Lower the heat to medium and saute for 10 minutes, turning often, until evenly browned. Add wine and bring to a boil. Scrape the bottom bits from the bottom of the pan Let alcohol burn off. Return chicken to the pot and sprinkle thyme over the top of each chicken breast. Cover and simmer for 20-30 minutes.

Remove chicken to a platter and cover with foil. In a small bowl, whisk together flower and 1/2 c. of the sauce and then whisk it back into the rest of the sauce. Raise the heat to medium-high, add cream and boil for about 3 minutes. Pour sauce over chicken and serve.