Today for lunch we had: Forty Clove Garlic Chicken--a combined recipe from kt/mn and me, smashed potatoes, zipper cream peas, rutabagas, biscuits, sweet tea with lemon, thinly sliced fall tomatoes, CLAUSSEN Pickles, and pickled beets.

FORTY CLOVE GARLIC CHICKEN--kt/mn and Debbie D.

3 T. olive oil
5-6 whole chicken breasts, skin removed
2 tsps. dried rosemary, crushed
1 tsp. poultry seasoning
1 cup self-rising flour
1 cup dry white wine
4 cups chicken stock
40 garlic cloves, peeled or 20 tsps. ready to use garlic
2 cups heavy cream--I used no-fat half-and-half
1 red bell pepper, thinly sliced
1 onion, thinly sliced
1/2 cup chopped fresh parsley
seasoned salt and black pepper

Combine flour, poultry seasoning, and rosemary. Wash the chicken breasts and pat dry. Roll the chicken breasts into the flour mixture. Heat olive oil in a large skillet. When pan is hot, add chicken, breast side down. Saute until golden brown on both sides. Remove the chicken breasts from the oil. Add garlic cloves, bell pepper, onion, and parsley. Saute until garlic cloves are golden. Return chicken to pan. Cover and simmer for 30-45 minutes. Remove chicken and keep warm. Turn heat to high and reduce the liquid in the pot by 1/2. Remove to blender, add half-and-half, and puree' sauce. Serve over chicken. Serves 5.

***** I added 1 T. cornstarch to the half-and-half because it didn't seem to e thick enough for me.

We used the delicious "gravy" over the smashed potatoes.

Happy Sunday!