A delightful chicken dish infused with the rich flavors of garlic and herbs, served with a creamy sauce.
Peel the garlic cloves and set them aside.
To peel garlic easily, crush the cloves lightly with the flat side of a knife.
Season the chicken breasts with salt and pepper on both sides.
Let the seasoned chicken rest for a few minutes to absorb the flavors.
Heat butter and olive oil in a large skillet over medium-high heat.
Ensure the skillet is hot enough to sear the chicken properly.
Sear the chicken breasts on both sides until golden brown, about 4 minutes per side. Remove and set aside.
Avoid overcrowding the skillet to ensure even browning.
Add the garlic cloves to the skillet and sauté until golden, about 5 minutes.
Stir the garlic frequently to prevent burning.
Pour in the white wine and 1 tablespoon of cognac, scraping the bottom of the skillet to deglaze.
Deglazing helps incorporate flavorful bits stuck to the skillet into the sauce.
Return the chicken to the skillet, sprinkle with thyme, cover, and simmer for 20 minutes.
Ensure the chicken is fully cooked by checking its internal temperature.
Remove the chicken from the skillet and keep warm.
Cover the chicken with foil to retain its heat.
Mix the flour with a small amount of the skillet sauce in a bowl, then whisk it back into the skillet.
Whisking prevents lumps in the sauce.
Stir in the heavy cream and remaining cognac, cooking for 3 minutes. Adjust seasoning with salt and pepper.
Taste the sauce and adjust the seasoning to your preference.
Pour the sauce and garlic over the chicken and serve hot.
Garnish with fresh thyme for an elegant presentation.
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