3 whole heads garlic, about 40 cloves, peeled and roasted (click here for instructions)
6 large chicken breasts
Salt and freshly ground pepper
1 tablespoon unsalted butter
2 tablespoons olive oil
2 cups chicken broth
10 sprigs fresh thyme leaves
2 tablespoons all-purpose flour
3 tablespoons heavy cream
Instructions
Season chicken breasts with salt and pepper on both sides. Heat the butter and oil in a large, deep sided skillet over medium-high heat. In batches, sear the chicken until browned, about 4 minutes on each side. When a batch is done, transfer it to a plate and repeat with remaining chicken. Once done, remove chicken to the plate.
Add roasted garlic to the pan. Lower heat to medium, then add broth. Return to a boil, scraping up the brown bits from the bottom of the pan. Return the chicken and any accumulated juices to the pan. Add thyme leaves. Cover and simmer over the lowest heat for about 15 minutes, until the chicken is completely cooked through.
Remove the chicken to a platter and cover with aluminum foil to keep warm. Keep sauce on a low heat. Remove about ½ cup of sauce and add it to a small bowl along with the flour. Whisk together, then add back into the pan and whisk. Add the cream, and raise the heat to medium to bring to a boil. Boil for 2 minutes or so, until sauce thickens a little. Season with salt and pepper, to taste. Pour the roasted garlic sauce over the chicken and serve.
Notes
Source: Adapted from http://www.foodnetwork.com/recipes/ina-garten/chicken-with-forty-cloves-of-garlic-recipe.html.
Recipe by Wright Family Table at https://www.wrightfamilytable.com/chicken-with-40-cloves-of-roasted-garlic/