RECIPE FROM "SANDY'S
FRENCH FARMHOUSE GARLIC CHICKEN
(From Better Homes and Gardens)
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*
½ cup dry white wine or chicken broth
½ cup chicken broth
1Tbsp. lemon juice
1tsp. dried basil, crushed
½ tsp. dried oregano, crushed
4 tsp. all-purpose flour
2Tbsp. dry white wine or chicken broth
Hot mashed potatoes or cooked rice
Cooked zucchini, sliced (optional)
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 ½ cup white wine or broth, ½ 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.
*Note: 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.
Garlic Tip Cooking: Using 40 cloves in this recipe may seem a bit outrageous or overpowering. But as garlic cloves cook, they become sweet and tender with a mild garlic flavor.