Melt 3 tablespoons butter in skillet; add chicken, brown on both sides.
Season with salt and pepper. Arrange garlic around chicken; add wine and tomatoes,
thyme; cover and cook over low heat for 25 to 30 minutes or until tender.
Remove chicken and keep warm. Add stock to drippings and garlic; cook, uncovered,
for 10 minutes.
Increase heat to high; whisk remaining butter. Remove from heat; strain
sauce through strainer.
Serve sauce over chicken.
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