Chicken with 40 Cloves of Garlic

Chicken with 40 Cloves of Garlic from Cook's Country

I'm turning in to someone who can't follow a recipe. I did not follow this recipe closely. It was very good and I would make again. I used boneless skinless chicken breasts but I really should have used bone in chicken thighs that it called for. 

Split boneless skinless chicken breasts horizontally to form 2 cutlets from one breast. Sprinkled boneless chicken with garlic salt and pepper. Dusted with flour. 

Preheated cast iron pan to very hot, added canola oil and butter, and seared a few minutes on each side to get a crust. Removed to a plate. (4 pieces of chicken fit in my skillet at one time).

Added about 10 garlic cloves and more butter. Sauteed a few mins longer. Then added a little flour (maybe 2 tablespoons). Sauteed another minute, then added chicken broth, then sherry, then milk. Let thicken and let garlic partially soften. Seasoned with salt and pepper. Then added chicken and accumulated juices back to the pan. Baked at 425 for about 10 mins. Topped with fresh chopped chives. The chicken did end up tough because I overcooked it. Really liked the flavor of the sauce. 

Will make this again.