Chicken in Roasted Garlic Sauce

OK, it’s winter, and it’s baking time. We’re baking cookies, cupcakes and breads. But what about a different winter treat? I don’t know about you, but where I come from, winter is time for bacon, garlic and pork fat. And how can you not love roasted garlic? Well, any garlic actually The white cloves of goodness get even better when baked.

Chicken in Roasted Garlic Sauce

(adapted from here)

500 g boneless, skinless, chicken breasts
2 heads roasted garlic
1 onion
100 ml white wine
100 ml heavy cream
dried thyme
juice of 1/2 lemon
salt, pepper
flour
oil
cilantro

Cut chicken into slices and flatten with a mallet. Fill a plate with flour, add salt and pepper and coat each slice of chicken with it. Fry on both sides on a little oil, transfer into a separate dish and leave covered until you prepare the sauce.

Fry onion until soft in the same pan where you’ve fried the chicken. Pour in the wine, wait for it to evaporate and then add garlic, heavy cream and thyme. Cook for another minute stirring continuously and then remove from heat. Puree in a blender, wait a couple of minutes for it to cool a bit (just a bit, not completely) and then whisk in strained lemon juice.

Serve chicken with the sauce and some cilantro.

Note: Roast the garlic the way you like it. When ever I roast some meat in the oven, I put a couple of garlic heads in the oven too I like to eat it with toasted bread. For this recipe I only seasoned it with salt and pepper and poured some olive oil over.