Chicken With Roasted Garlic, Lemon And Thyme Sauce

Prepare the roasted garlic:
Preheat the oven to 400°F. Peel away the thick outer skins from the garlic, but leave the head intact. Slice off the top (about 1/4-inch) to expose the cloves beneath. Drizzle the extra-virgin olive oil over the cloves and wrap the entire head in aluminum foil. Roast for 40 to 45 minutes, or until the garlic cloves are soft. Allow to cool slightly, then squeeze the softened garlic from the cloves into a small bowl. Mash with a fork until smooth and set aside.

Prepare the chicken:
Place the chicken breasts between two sheets of waxed paper and pound to a uniform thickness of about 1/2-inch.

Combine the flour, salt and pepper in a shallow dish, dredge the chicken breasts and shake off the excess.

Heat 2 tablespoons of the olive oil in a large pan over medium-high heat. Add the chicken breasts and cook until light golden brown and cooked through, about 3 minutes per side. Transfer to a serving dish and keep warm.

Add the remaining tablespoon of olive oil to the pan, then add the onion. Sauté until softened, about 2 minutes. Deglaze the pan with the wine, scraping up any browned bits. Stir in the chicken broth and mashed, roasted garlic. Bring to a simmer, then add the thyme leaves, lemon juice and zest. Continue cooking until slightly reduced, 2 to 3 minutes.

Return the chicken to the pan, turn several times to coat with the sauce then transfer to a serving plate and top with sauce. Serve immediately.

Makes 4 servings

Recipe Notes:
You can substitute chicken tenderloins for the boneless breasts if you want, just eliminate the pounding and adjust cooking times accordingly.

This is an original recipe created & tested by the editors of MyGourmetConnection

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