Recipe a Week, Food for a Lifetime

French Farmhouse Garlic Chicken, Candice Young, Recipe #1

4 small skinless, boneless chicken breast halves

¼ tsp salt

¼ tsp pepper

1 TBS cooking oil

15 cloves peeled garlic

½ c white wine or chicken broth

½ c chicken broth

1 TBS lemon juice

1 tsp dried basil

½ tsp dried oregano

4 tsp flour

2 TBS white wine or chicken broth

Rinse chicken; pat dry.
Season with salt and pepper.
Heat oil in skillet over med-high heat.
Add chicken and garlic cloves.

Cook chicken 2-3 minutes on each side or just until brown.
Slowly add wine, broth, lemon juice, basil and oregano.
Simmer covered for 6-8 minutes or till chicken is tender and no longer pink.
Use slotted spoon to transfer chicken and garlic to warm serving plate, keep warm.

In a small bowl stir together flour and 2 TBS wine/broth.
Stir into pan juices. Bring to boil. Cook and stir for one minute more.
Add more flour and broth for more gravy. Spoon sauce over chicken.
Serve with potatoes or rice and zucchini if desired.