Vessy’s Gourmet kitchen

1. Add garlic cloves, olive oil, salt and thyme into a cocotte or remekin and roast at 325 F for about 25 mins;
2. Dredge each chicken breast slice into the egg mixture and then the bread crumb mixture and sear in the garlic confit oil on both sides over medium heat until internal temperature is 165 F;
3. Remove chicken from the pan and add garlic cloves and smash them, followed by chicken stock, butter, lemon juice, salt and pepper and bring to boil, then simmer for a few until the sauce thickens and bring the chicken back to the pan;
4. Finish with chopped parsley and thyme and enjoy!