Tender chicken breasts in a rich, velvety garlic sauce made with a milk and flour base instead of heavy cream.
200 gChicken breasts
15 gButter
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1 cupMilk
5 clovesGarlic
15 gFlour
1 tbspCooking oil
To tasteSalt
To tasteBlack Pepper
Prepare the garlic by mincing it finely and butterfly the chicken breast if it is thick.
Season the chicken breast with salt and black pepper.
Heat oil in a skillet over medium-high heat and sear the chicken until golden and cooked through.
Remove chicken from the pan and melt the butter in the same skillet.
Sauté the minced garlic in the butter until fragrant, then whisk in the flour to create a roux.
Slowly pour in the milk while whisking constantly to ensure the sauce becomes smooth and thick.
Return the chicken to the pan and spoon the garlic sauce over it before serving.