Ingredients
1 lemon
2 cups chicken stock
1 head of garlic and cloves sep and root end cut off
2 tbsp. olive oil
4 - 5 chicken cutlets
salt and pepper
1/2 tsp thyme
2 tbsp. flour
1/4 cup white wine
Preparation
Grate lemon and remove peel and pith and slice flesh into thin slices Bring stock to boil and simmer garlic for 15 min; remove garlic and peel; reserve stock. Heat oil and fry for 5 min aside after sprinkling with spices Fry 5 min more. Remove breasts and discard all but 2 tbsp. fat. Stir in flour, cooking till straw coloured. Add wine, stock and lemon peel. Place in oven proof dish topping with garlic, lemon slices and stock/sauce. Cover: Bake 375 degrees for 20-25 min.
