Ingredients:
4 small boneless skinless chicken breast halves ( about 12 ounces total)
1/4 teaspoon salt
1/4 teaspoon pepper
1 tablespoon cooking oil
40 cloves garlic, peeled ( I peel the garlic easily by mashing them slightly with the flat side of a knife and then slipping of)
1/2 cup dry white wine or 1/2 cup chicken broth
1/2 cup chicken broth
1 tablespoon lemon juice
1 teaspoon dried basil, crushed
1/2 teaspoon dried oregano, crushed
4 teaspoons all-purpose flour
2 tablespoons dry white wine or 2 tablespoons chicken broth
Directions:
Rinse chicken and pat dry with paper towels.
Season with salt and pepper.
Heat oil over medium-high heat and add chicken and garlic (yes the whole cloves).
Cook chicken until just brown on each side, turning once.
Slowly add the 1/2 cup wine or broth, the 1/2 cup broth, lemon juice, basil and oregano.
Cover and simmer for 6 to 8 minutes or until chicken is tender and no longer pink.
Transfer chicken and garlic to a warm serving platter; and keep warm.
In small bowl, stir together the flour and 2 tablespoons wine or broth.
Stir in a couple of tablespoons of hot pan juices.
Stir this mixture into remaining juices in pan.
Bring to a boil.
Cook and stir for 1 minute.
Spoon over chicken.
Servings: 4
Time preparation: 5 min.
Time total: 25 min.