Garlic Cream Chicken

Drop the garlic into a pot of boiling water. Wait for 60 seconds, then drain the water and peel all of the cloves. Set aside the cloves.

Season chicken very liberally with salt & pepper. Heat the butter and oil in a large, deep pan over medium high heat. Saute the chicken until nicely browned (about 5 minutes per side). When done, transfer to a plate.

Next add all the garlic cloves & mushrooms (if you desire) to the pan. Lower the heat to medium and saute for 10 minutes, turning often, until evenly browned. Add wine and bring to a boil. Scrape the bits from the bottom of the pan. Let the alcohol burn off. Return chicken to the pot and sprinkle thyme over the top of each chicken breast. Cover and simmer for 20-30 minutes.

Remove chicken to a platter and cover with foil. In a small bowl, whisk together flour and 1/2 cup of the sauce and then whisk it back into the rest of the sauce. Raise the heat to medium-high, add cream and boil for about 3 minutes. Pour sauce over chicken and serve.