Raise your hand if you LOVE garlic! Me! Me! Me! That must be what initially drew me to this recipe. Just look at the first ingredient….20 cloves of garlic. It’s a good thing my husband and son really love garlic too, considering how much we go through in this house. I love garlic in any way, shape or form. I’m curious though…I’ve never had black garlic. I’m wondering what it’s like, but the grocery stores in my area don’t carry it. Have any of you tried black garlic?
Compliments of It’s a Keeper
Adapted from Bon Appetit
20 garlic cloves, unpeeled
1 tablespoon plus 2 teaspoons olive oil
1 cup jarred roasted red peppers
1 tablespoon butter
3 tablespoons chopped shallots
2 teaspoons chopped garlic
3/4 cup dry white wine
1/4 cup fresh lemon juice
1 1/4 cups whipping cream
4 6-ounce skinless boneless chicken breasts
Preheat oven to 350°F. Toss garlic cloves with 1 tablespoon oil in small glass baking dish. Roast uncovered until garlic is tender and golden, about 30 minutes. Cool. Peel garlic. Set aside.
Cut roasted red peppers into matchstick-size strips.
Melt butter in heavy medium saucepan over medium-high heat. Add shallots and chopped garlic and sauté until fragrant, about 1 minute. Add wine and lemon juice and simmer until reduced to 1/2 cup, about 7 minutes. Add cream and simmer until reduced to sauce consistency, about 5 minutes. Mix in roasted garlic and bell peppers. Season to taste with salt and pepper.
Meanwhile, preheat broiler. Brush chicken with remaining 2 teaspoons oil. Sprinkle with salt and pepper. Broil until cooked through, about 5 minutes per side. Place 1 chicken breast on each plate. Spoon sauce over and serve.
Is It a Keeper?
This was fantastic! And, it was really quite easy to make — don’t let the laundry list of ingredients scare you away. It’s worth it. Trust me on this one!
I loved the combination of flavors. The tartness of the lemon juice, the richness of the cream and, who can forget the star of the show…the sweetness of the roasted garlic! They were like little golden nuggets of flavor!
I did make some changes from the original recipe, like using jarred roasted red peppers instead of roasting my own. Frankly, I just didn’t have time. And, the original recipe called for topping the dish with crumbled feta cheese. We’re not fans of feta so I left it out. But, by all means, if you like it, add it. Oh, and I served mine over pasta.
This was a fantastic recipe full of bold flavors. It’s elegant enough for a Sunday dinner with guests and it’s easy enough for a weeknight. What’s not to love?!
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Hi! I'm Christina, the chief cook and bottle washer at It's a Keeper. I love to cook and am a self proclaimed recipe hoarder who reads cook books cover to cover like most people read a juicy novel. Join me as I cook and bake my way through the pile of recipes that I've collected. Read more.
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