A new recipe

Here's a new recipe for you. This is a lot of work, but absolutely divine. Credit to my mom for finding this one.

Garlic Chicken

Ingredients:
1 or 2 heads of garlic (these are HEADS, not cloves - use as much or as little as you like)
2 cans chicken broth
4 boneless, skinless chicken breasts
6 tbsp butter - separated in half
3 tbsp flour
1/4 cup dry white wine
1 large lemon, peeled, seeded, and sliced

Directions:
Separate garlic cloves.
Simmer garlic in water for 15 minutes in a small pot
Drain water and remove peels from garlic - do not crush garlic!
Put all cloves back into pot with the broth and simmer for 45 minutes
In a large REGULAR skillet (not teflon), melt butter over medium heat
Chicken can either be cut into bite size pieces or left whole
Salt and pepper chicken to taste and brown thoroughly in skillet - does not have to be cooked through, just well browned.
When chicken is done, remove to a medium casserole dish
Preheat oven to 350
When garlic is done simmering, remove from pot with slotted spoon to the casserole dish. Reserve the broth.
In the same skillet chicken was browned in, melt 3 tbsp butter and add the flour to make a roux
SLOWLY add the chicken broth. Let a little bit dribble in and incorporate it into the roux completely before adding more. Use a wooden spoon to scrape up all the browned bits from the bottom of the pan.
Slowly add the wine.
Put the chicken and garlic back into the skillet with the sliced lemon and let simmer for 10 minutes.
Put everything back into the casserole dish and bake, covered, for 45 minutes.
Serve alone or over pasta.

The sauce for this dish is amazing. We usually make sure to have a nice crusty bread with this to sop up every last bit.

Enjoy!!