Roasted Garlic and Rosemary Chicken

I find sauces to be a little intimidating, but I figured that there was no time like the present to start experimenting. This worked out quite well, but I will have to keep on practicing. This sauce has wonderful flavour, but it will be up to you to get the perfect consistency! Take it off the heat before it is perfectly thickened, as it will thicken slightly as it cools.

Chicken breasts (skin on)

Heat a heavy frying pan (high heat). Add 2 tbsp of butter and heat until almost smoking. Place chicken, skin down and fry for three minutes per side. Remove from pan and place in a 350-degree oven until cooked through (20-30 minutes). Let rest for 10 minutes.

Roasted Garlic and Rosemary Cream Sauce

8 cloves of garlic

Place peeled garlic in tin-foil with salt, and olive oil and bake for 45 minutes (350 degree oven)

2 cups of dry sherry

2 cups chicken stock

3 sprigs of rosemary

1 cup heavy cream

salt and pepper

Bring sherry to a boil and add chicken stock. Reduce by ½ and then add rosemary and roasted garlic. Let the liquid mixture cool. Remove half of the rosemary and throw the liquid into a blender. Blend until smooth and then pour mixture back into a sauce pan.

Bring to a boil again and add heavy cream and season with salt and pepper.

Let mixture reduce to syrupy consistency, remove from heat and pour over warm chicken.

I served this with baked portobello mushrooms, asparagus and crisp potatoes.