Hi my darlings, Here's the recipe

4 TBLS butter ( I know , I know)
2 TBLS oil ( olive)
3-5 chicken breasts ( I use skinless, boneless)
40 -100 cloves of garlic ( is that enough Willy? LOL)
1/2 tsp dried thyme
1 bay leaf
1/2 cup white wine (don't worry you boil the alchohol out)
1 cup chicken stock
In a large skillet (with a lid for later) medium -high oil the bottom , brown chicken, season with salt and pepper ( if you can use them).
Distribute garlic cloves (remove the loose paper but not the tight stuff from cloves) ,
season with thyme and bay leaf, cover, turn down a bit (so chicken doesn't get hard) cook for 30 minutes,
With lid on ( I shake the pan once in a while)
Transfer chicken and garlic out and keep warm. Discard bay leaf.
Turn up heat to high-Add wine and reduce liquid by half, Stirring.
Add chicken broth and reduce til you have about 3/4 cup of liquid left.
Remove from heat and stir in the 4 TBLS of butter.
I serve it with rice. Pour over chicken, or put into small pitcher and put it on individual servings.
The garlics stay mostly in their nice little packages and you pop them in your mouth, bite and squeeze the yummy garlic into your mouth and enjoy. Diacard the garlic wrappings.
I hope you find this easy and yummy.
Alley