3 cloves of garlic
2 tablespoons of heavy cream
1 tablespoon of dried thyme
2 tablespoons of white wine
150g of boneless chicken breast
1/4 teaspoon of black pepper
1/4 teaspoon of salt
3 cloves of garlic
2 tablespoons of heavy cream
1 tablespoon of dried thyme
2 tablespoons of white wine
150g of boneless chicken breast
1/4 teaspoon of black pepper
1/4 teaspoon of salt
Season the chicken with a fork to reduce fat
After 15 minutes, remove excess fat and add garlic cloves, unpeeled, and thyme
Let it cook until the garlic starts to brown
When the garlic is golden brown, add white wine, salt, and black pepper
After the chicken is cooked, strain the pan drippings
Remove the garlic, peel it, crush it, and add it to the pan drippings with heavy cream, creating a creamy sauce
Pound the chicken breast and serve with the warm sauce.
