Mista Insalate di Pollo con Salsa di Crema di Aglio (Mixed Greens Chicken Salad with Creamy Garlic Sauce)

CHICKEN:
1. Clean and trim off excess fat and skin from 4 chicken breasts.
2. In a stock pot boil 6 cups of water.
3. Add 1 large carrot (chopped), 2 stalks celery (chopped), 2 medium white onions (chopped), 3 garlic cloves (crushed), 2 tsp salt and 1 tsp black pepper.
4. Once the stock has reached a steady boil, add the chicken breasts.
5. Once cooked drain the chicken breasts and set aside to cool.
6. Keep the stock for use in the garlic cream sauce.
7. Slice the chicken breasts on the bias as thin as you can. Set aside for the salad.

ROASTED GARLIC CREAM SAUCE:
1. In an oven proof bowl place 8 large cloves of garlic (peeled) and coat them in olive oil.
2. Roast in the oven at 200’F until golden brown in color.
3. Place the roasted garlic in a food processor and add 2 tbsp butter, 1 cup cream, 1 tsp salt, 1 tsp freshly ground black pepper, 1 tbsp shallots (minced), 1 tbsp olive oil and 2 tsp sugar. Pulse until fine.
4. In a saucepan simmer 2 cups of chicken broth and add the roasted garlic mixture.
5.Reduce to thicken the sauce and add 2 tsp of cornstarch diluted in 3 tsp of water. Set aside once thick.

VEGETABLES:
1. Wash, dry and segregate 1 head of summer crisp lettuce.
2. Wash, dry and segregate 1 head of red leaf lettuce.
3. Several slices of steak tomatoes.
4. Shallot (minced fine).

To serve, in a plate place several pieces of summer crisp lettuce and red leaf lettuce. Place alternately on top the sliced chicken breasts and 2 slices of steak tomatoes. Sprinkle the finely minced shallots and season with salt and pepper. Drizzle the roasted garlic cream sauce.