Quantities Ingredients
2 (2 lb. total)
|
Boneless skinless
chicken breasts, split |
3 Tbsp.
|
Sweet butter
|
1 tsp.
|
Garlic, finely minced
|
4 heads
|
Roasted garlic
|
1/2 c.
|
Chicken stock
|
1/2 c.
|
Heavy cream
|
1/2 c.
|
Dry white wine
|
1/3 tsp.
|
Ground mace
|
Grated zest of 1 1/2 lemons
| |
Salt
| |
White pepper
| |
Chives, chopped
| |
Roasted Garlic:
| |
4 heads
|
Garlic
|
3 Tbsp.
|
Melted butter or olive oil
|
3 Tbsp.
|
Water
|
Preparation Procedures:
1. To roast garlic, peel off most skin of heads, while keeping cloves intact. Place in pan or ceramic dish, just large enough to hold heads. Pour butter or oil over garlic, then add water. Place on middle rack in oven and roast about an hour, until cloves are nut brown. Baste often.
1. To roast garlic, peel off most skin of heads, while keeping cloves intact. Place in pan or ceramic dish, just large enough to hold heads. Pour butter or oil over garlic, then add water. Place on middle rack in oven and roast about an hour, until cloves are nut brown. Baste often.
2. Once cooled, remove cloves of garlic from heads, reserving 12 for garnish. Puree roasted garlic in blender with chicken stock.
3. Put chicken breasts between sheets of waxed paper and flatten gently with mallet.
4. Melt butter in heavy skillet, then add minced garlic and saute 2 minutes. Sprinkle chicken with salt and pepper. Brown on each side, then remove to platter and keep warm.
5. Deglaze pan with white wine and reduce over high heat for 3 minutes. Add garlic puree. Remove from heat, strain, and return chicken to pan and simmer until internal temperature of chicken has reached 165 degrees and sace has thickened somewhat. Add cream, mace, and zest. Raise heat and reduce to 1 cup liquid. Add salt and pepper to taste.
6. Place chicken on plate, surrounded by sauce, and pour 1 tablespoon of sauce over each breast. Garnish with chopped chives and roasted garlic cloves.
Pan Size & Preparation: 12 inch skillet
Yield: Serves 4
Preparation Time: 1 hour 45 minutes, including garlic roasting time