Ingredients
2 tablespoons butter
1 tablespoon olive or vegetable oil
chicken pieces (4-8)
40+ cloves of garlic, peeled (two cloves crushed/minced)
1 tablespoon lemon juice
2 teaspoons dijon mustard
1/2 teaspoon thyme
1 bay leaf
1 cup dry white wine
1 cup chicken broth
optional 1/2 pound quartered mushrooms
Preparation
Mix two crushed/minced garlic cloves and 1 tablespoon lemon juice. Marinate chicken in garlic/lemon juice for 10 minutes. Heat butter and oil in a large, deep skillet over high heat. Add chicken pieces and brown about 6 minutes per side. Distribute remaining cloves of garlic, thyme, bay leaf, and white wine around chicken. Cover skillet and lower heat to medium-low. Cook for 10-15 minutes. Add dijon mustard,chicken broth, and optional mushrooms and cook another 10-15 minutes or until done. Transfer chicken, garlic, and mushrooms to a platter and keep warm. Discard bay leaf. Turn heat to high and boil liquid down by half. Pour sauce over chicken and serve.
