ATK, it is a tie-in with their recipe for Garlic Confit. .
Ingredients
4 (6- to 8-ounce) boneless, skinless chicken breasts, trimmed
2 teaspoons kosher salt
1/2 teaspoon pepper
1/4 cup vegetable oil, divided
1 shallot, minced
2 garlic cloves, minced
4 teaspoons all-purpose flour
1 ⅓ cups chicken broth
⅔ cup dry white wine
1 teaspoon chopped fresh thyme
1 recipe Garlic Confit (cloves only, not the oil)
Instructions
1. Cut each chicken breast in half crosswise, then cut thick half in half again horizontally, creating 3 cutlets of similar thickness. Place cutlets between sheets of plastic wrap and gently pound to even 1/2-inch thickness. Place cutlets in bowl and toss with salt and pepper. Set aside.
2. Heat 2 tablespoons oil in 12-inch skillet over medium-high heat until just smoking. Place 6 cutlets in skillet, reduce heat to medium, and cook until golden brown on first side, 2 to 3 minutes. Flip and cook until golden brown on second side, 2 to 3 minutes. Transfer cutlets to large plate. Repeat with remaining 2 tablespoons oil and remaining 6 cutlets.
3. Add shallot to residual oil in skillet and cook until softened, about 30 seconds. Add minced garlic and cook until fragrant, 30 seconds. Add flour and stir until no dry bits remain, about 1 minute. Add broth, wine, and thyme and bring to simmer, scraping up any browned bits.
4. Add cutlets to sauce and simmer for 4 minutes, flipping halfway through simmering. Transfer cutlets to clean platter. Continue to simmer sauce until slightly thickened, about 2 minutes longer (you should have about 1 cup sauce). Off heat, gently stir in garlic confit so cloves remain intact. Season with salt and pepper to taste. Spoon sauce over cutlets. Serve with crusty bread, white rice or boiled potatoes.