Ingredients:
4 tablespoons melted butter
4 tablespoons flour
4 teaspoons chili powder
4 boneless chicken breasts
12 garlic cloves, unpeeled
3/4 cup chicken broth
3/4 cup dry white wine
1/2 teaspoon dried sage
salt and pepper
Directions:
Preheat oven to 375 F.
Combine 2 tbsp melted butted, 2 tbsp flour and 3 tsp chili powder in a small bowl; rub mixture on chicken, sprinkle with salt and pepper; place chicken in a small roasting pan; scatter garlic around chicken.
Roast chicken for 30 minutes; take out of oven and transfer garlic to plate; return chicken to oven and roast another 10 to 20 minutes.
Meanwhile, peel garlic and mash.
Stir remaining 2 tbsp butter and 2 tbsp flour in heavy saucepan over medium heat for 1 minute; gradually whisk in broth and wine; add sage, mashed garlic and remaining 1 tsp of chili powder; bring gravy to boil, whisking occasionally, for about 8 minutes; continuing to stir, reduce heat and simmer for another 3 to 5 minutes; season to taste with salt and pepper.
Transfer chicken to platter and serve with gravy.
Servings: 4
Time preparation: 5 min.
Time total: 50 min.