Ingredients

• 36 cloves garlic unpeeled (about 3 heads)
• 8 Tbs. unsalted butter
• 1 tsp sugar
• 6 chicken breasts, skinned deboned and halved
• 4 shallots chopped
• 1 1/2 ounce (3 Tbs.) red wine vinegar
• 3 ounces (6 Tbs.) white wine vinegar
• 1 quart chicken broth
• flour
• salt

Directions

Boil garlic in water to cover for 7 minutes, then plunge into cold water, drain and peel cloves. Saute garlic in 1 Tbs. butter with sugar until glazed and brown; set aside.

Coat chicken breasts with flour, season with salt and sauté in 2 Tbs. butter for about 6 minutes or until juices run clear. Place on serving platter and keep warm.

Discard butter in pan, add 1 Tbs. fresh butter and sauté shallots until lightly browned. Add wine vinegars and reduce almost completely until there is just a glaze in saucepan. Add broth and reduce by one half.

Cut the remaining butter into bits and stir into sauce, piece by piece. Strain sauce onto garlic, simmer for 2 minutes and pour over breasts of chicken and serve.

*Personal note: the sauce is watery; I prefer a little body to it. Therefore, some corn starch is often a nice touch.*

Source: Dan Wolens