This was surprisingly good for how simple it was to make. It's something I'd add to my arsenal for quick family dinners, but with several modifications. Instead of cooking minced garlic in the oil before adding the chicken, which is guaranteed to burn it, I would roughly chop it and cook it over low-ish heat to flavor the oil. Then remove the garlic and add the chicken - re-add the sauteed garlic to the sauce after removing the chicken. My chicken came out pretty tough, I think that instead of basically cooking the chicken breasts through in the skillet, then for another 45 minutes (!), they should be just briefly browned in the skillet on one side, then place them in the pan brown side up, and bake for just 20 minutes. Also I would cover the pan while baking, that will keep the sauce from crusting on top. The look of the sauce crusted on top was really, really unappetizing. But if it stayed just like a cream sauce, it would be good. I seasoned the chicken with Italian seasoning as well as salt and pepper and I thought it was a good addition.
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This was surprisingly good for how simple it was to make. It's something I'd add to my arsenal...