- 20 garlic cloves, unpeeled
- 1 tablespoon plus 2 teaspoons olive oil
- 1 green bell pepper
- 1 red bell pepper
- 1 tablespoon butter
- 3 tablespoons chopped shallots
- 2 teaspoons chopped garlic
- 3/4 cup dry white wine
- 1/4 cup fresh lemon juice
- 1 1/4 cups whipping cream
- 4 6-ounce skinless boneless chicken breasts
- 4 ounces feta cheese, coarsely crumbled
- Preheat oven to 350°F. Toss garlic cloves with 1 tablespoon oil in small glass baking dish. Roast uncovered until garlic is tender and golden, about 30 minutes. Cool. Peel garlic. Set aside.
- Char both peppers over gas flame or in broiler until blackened on all sides. Enclose in paper bag and let stand 10 minutes. Peel and seed peppers. Cut into matchstick-size strips.
- Melt butter in heavy medium saucepan over medium-high heat. Add shallots and chopped garlic and sauté until fragrant, about 1 minute. Add wine and lemon juice and simmer until reduced to 1/2 cup, about 7 minutes. Add cream and simmer until reduced to sauce consistency, about 5 minutes. Mix in roasted garlic and bell peppers. Season to taste with salt and pepper.
- Meanwhile, preheat broiler. Brush chicken with remaining 2 teaspoons oil. Sprinkle with salt and pepper. Broil until cooked through, about 5 minutes per side. Place 1 chicken breast on each plate. Spoon sauce over. Sprinkle feta over and serve.