ANOTHER RECIPE FROM "SANDY'S RECIPE ROOM"
http://www.wwnet.net/~joejean/reciperoom.

FRENCH FARMHOUSE GARLIC CHICKEN
(From Better Homes and Gardens)

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*

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)

 

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 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.

Serves 4