I love garlic, but I really love garlic when it's been slowly cooked to the point it is nice and really soft. This comes out nice, saucy, great chicken, and while not the quickest recipe in the world it is definitely high in flavor and relatively easy in preparation.

The Broccoli itself is just simply steamed until barely tender and then lightly seasoned with salt, pepper, and a little butter.

The Mashed potatoes served here are from a refrigerated type, to be easy like.

Now onto the main course...

Twenty Clove Garlic Chicken

4 chicken breast cutlets (Two chicken breasts cut in half horizontally to make for thin pieces of chicken)
2 Tbsp flour
2 tbsp oil
1 Tsp salt

2 Tbsp flour
1 tsp fresh ground pepper
1 large sweet onion
20 cloves of fresh garlic
1 1/2 cups chicken broth
3 Tbsp butter
1 tsp dried thyme

Mix Flour, Pepper, and salt together and use it to lightly coat the chicken cutlets. Pan sear the chicken in a pan with the oil for about three minutes to a side (Cutlets are so thin they cook quickly, besides you'll get a little more cook time later as we'll see.)

Remove the chicken from the pan and cover with foil to keep warm. Add in butter and onions and let cook for several minutes until the onions soften lightly. Add in ALL the garlic cloves and cook just until they start to brown. Sprinkle 2 Tbsp flour over top and the dried thyme, mix in, and slowly add in the chicken broth. Bring to a simmer, cover the pan, and turn the heat to low and let simmer for about twenty minutes until the garlic are very tender.

Add the chicken back in, cover, and let cook for three to four more minutes. Plate and serve! Some bread on the side is great as the garlic is tender enough to spread on slices of bread.