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Ingredients

• 2 garlic bulbs
• 2 teaspoons olive oil
• 4 boneless, skinless chicken breast (about 1-1/4 lbs)
• 1/2 cup all-purpose flour
• 1/2 teaspoon dried thyme leaves
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1/4 cup unsalted butter (1/2 stick)
• 1 cup sliced mushrooms
• 1-1/2 cups low-sodium chicken broth
• 1/2 cup whole milk

Preparation

1. Heat the oven to 350°F.
2. Cut the tops off  of each garlic bulb to expose cloves. Place the bulbs cut side up on a large piece of foil. Drizzle bulbs with the oil, then wrap a piece of foil around the bulbs tightly. Place in a baking dish and bake 45 to 50 minutes or until garlic is tender. Cool slightly. Squeeze soft cloves out of the skins, finely chop, then set aside.
3. While the garlic is baking, place each chicken breast between 2 pieces of plastic wrap; gently pound with flat side of a meat mallet until about 1/4 inch thick. In a shallow pan, mix together the flour, thyme, salt and pepper. Reserve 3 tablespoons of the seasoned flour for the sauce. Coat the chicken with remaining flour mixture.
4. In a large skillet, heat 2 tablespoons of the butter over medium-high heat. Cook the chicken for 6-8 minutes until no longer pink in center (165°F with a thermometer), turning once. Place chicken on a plate and cover to keep warm.
5. In the same skillet, heat the remaining butter. Cook mushrooms over medium heat until lightly browned. Sprinkle the reserved seasoned flour over the mushrooms. Cook and stir for about 2 minutes. Mix in the chicken broth, milk and roasted garlic. Bring to a boil. Reduce heat to low; simmer about 3 minutes or until slightly thickened.
6. Add chicken to the skillet with sauce and heat for 1 to 2 minutes. 

Helpful hints

• Serve chicken with 1/3 cup rice or 1/2 cup pasta; each is about 1 carbohydrate serving.
• For a lower protein portion cut the chicken breasts in half after cooking.