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Instructions |
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Separate heads of garlic into cloves. Drop them into a pot of boiling
water for 60 seconds. Drain the garlic and peel. [It's super easy to
peel once you blanch like this- you squeeze the cloves right out of
their skins.] Set aside.
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Heat fats in deep skillet on medium-high. Season chicken liberally
with salt, pepper and rosemary. Put flour in a zip-lock bag. Toss
chicken in flour to coat. Add chicken to hot oil. Sauté about 3-5
minutes per side until chicken is golden brown on both sides.
Remove chicken from skillet.
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Turn down heat to medium and add garlic to your pan. Sauté until
light brown. Add wine to skillet. Sprinkle in rosemary. Add chicken
stock to skillet. Return chicken to pan. Once heated, turn down
heat, cover and simmer for 30 minutes. Remove chicken from skillet
and keep warm.
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Turn heat to high and reduce garlic liquid by 66% (2/3’s). Remove
liquid to a blender or food processor. Add cream and puree sauce.
Adjust seasonings and pour over chicken. Serve!
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Originally Submitted
1/19/2011
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