Ingredients:

• Chicken breasts, boneless 1/2 lb.
• Black garlic, mashed 4-5 cloves
• Fresh oregano, basil, thyme, chopped 2 tbsp
• White wine or dry vermouth 1/2 c
• Chicken stock >=1/2 c
• Corn starch 1-2 tsp
• Unsalted butter 1 tbsp
• Olive oil 1 tbsp
• Salt, pepper ad lib.

• Maple syrup 1/3 c
• Corn starch 1 tbsp
• Salt, pepper ad lib.

1. Mix merinade in bowl. Should be medium viscosity.
2. Merinate chicken for 30 min or more.
3. Chicken can be deep-fried, or sauted in cast-iron skillet to get a good sear.
4. While chicken is cooking, using butter and oil over medium heat, saute mashed black garlic for a couple of minutes, add corn starch and saute, stirring until smooth.
5. Put wine and stock into pan, stir until smooth. Mixture should thicken as desired for sauce. Season with salt, pepper.
6. Add herbs, mix in well, lower heat to simmer.
7. When chicken is ready, may put in sauce to keep warm, or could be served immediately.
8. (Optional) If chicken was cooked in skillet, deglaze with wine or stock and add to sauce.
9. Serve immediately.