Easy and quick, this dinner recipe combines chicken and garlic in a great wine sauce that pairs nicely with squashed potatoes. It’s a family favorite in our house!
(original recipe is from Canadian Living March 2000)
2 tbsp flour
1/4 tsp pepper
4 boneless chicken breast halves, skinned
1 tbsp vegetable oil
2 head garlic, separated into cloves and peeled
1 cup chicken stock
1/2 cup white wine
1/2 tsp dried thyme
2 springs fresh thyme
Combine the flour and pepper into a bowl and stir together. Add the chicken pieces and toss to coat.
In a Dutch oven, heat the oil over medium high and brown the flour coated chicken. Remove to a plate and set aside. Add garlic and continue to saute for about 2 minutes, then add the remaining flour. Cook, stirring, for about 2 minutes longer. Stir in the wine, chicken stock, dried thyme and bring to a boil, stirring up the brown bits on the bottom of the pan. Add the chicken back to the pan, cover, and simmer over low heat for about 15 minutes, or until the chicken is no longer pink inside and the garlic is tender. Sprinkle with fresh thyme leaves that have been stripped off the springs, if using.
Spoon over mashed potatoes. Yummy!
11/2 pounds potatoes, peeled
1 1/2 pounds butternuts squash, peeled
about 1/4 cup of hot milk
2 tbsp butter
Pur your peeled, chopped potatoes in a pot on the stove and turn the heat to medium high. Make sure to leave an extra two inches of water in the pot. When it’s boiling, add your squash and cook until fork tender. Drain and mash with the butter, hot milk, and salt and pepper to taste.