French Farmhouse Garlic Chicken

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)

Directions:

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.

Number of Servings: 4

Notes from the Cook: 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.