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French Farmhouse Garlic Chicken

4 star rating
 

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Submitted by: kellyking781527

 

A simple provincial chicken dish with a light sauce made with white wine.
 

Ingredients

  • 4 small skinless, boneless chicken breast halves (about 12 oz. total)
  • 1/4 tsp. salt
  • 1/4 tsp. pepper
  • 1 Tbsp. cooking oil
  • 40 small cloves unpeeled garlic*
  • 1/2 cup dry white wine or chicken broth
  • 1/2 cup chicken broth
  • 1 Tbsp. lemon juice
  • 1 tsp. dried basil, crushed
  • 1/2 tsp. dried oregano, crushed
  • 4 tsp. all-purpose flour
  • 2 Tbsp. dry white wine or chicken broth
  • Hot mashed potatoes or cooked rice
  • Cooked zucchini, sliced (optional)

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Method

Rinse chicken; pat dry. Season with the salt and pepper. In a 10-inch skillet heat oil over medium-high heat. Add chicken and garlic cloves. Cook chicken for 2 to 3 minutes on each side or just until brown, turning once. Slowly add 1/2 cup white wine or broth, 1/2 cup broth, lemon juice, basil, and oregano. Simmer, covered, for 6 to 8 minutes or until chicken is tender and no longer pink. Use a slotted spoon to transfer the chicken and garlic to a warm serving platter; keep warm. In a small bowl stir together flour and the 2 tablespoons dry white wine or broth. Stir into pan juices. Bring to boiling. Cook and stir for 1 minute more. Spoon sauce atop chicken. Serve with potatoes or rice and, if desired, zucchini.

 

Notes: Halve any large garlic cloves. If time allows, peel the garlic before cooking; otherwise, as you eat the cooked cloves, simply slip the skins off them with the tip of your dinner knife.

 

Number of Servings: 4

 

Submitted by: kellyking781527 ()

 

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