5 Reviews

Wonderful! I blanched the garlic in salted water for 10 minutes and that was spot on to leave it tender after cooking without losing too much of the garlic punch. I served along with mashed potato and a side of steamed vegies, it really would go well with anything that soaks up the great sauce like the suggested crusty bread. I used a good dry white wine, it does contribute quite a bit to the flavor so worth using something decent.

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Peter J February 06, 2012

This makes a lovely meal. DH really enjoyed it. I used 2 large HEADS of garlic that I blanched by peeling and dropping into the hot broth that I heated in the microwave in a glass measuring cup. Cooked again for 1 minute in the micro then added the wine and poured into the oven proof skillet that I browned the chicken in. I also sliced the really large cloves of garlic in half. I put the skillet in the oven rather than transfer to a roasting pan. Fewer dishes! Yeah! My chicken was done a lot sooner than the 40-50 minutes required so I would recommend checking them at about 20 minutes, especially if the chicken breast is small or thin. I was not sure as to the size or weight of the chicken as it isnt listed here. I served this with garlic potatoes as recommended. I think next time I will serve this with some type of pasta such as egg noodles or maybe some linguine. Thanks for a great recipe that really comes together fast and since it cooks in the oven, gives you time to spend with friends and family. I can really see this as a great recipe for a dinner party. I served this with a Yalumba Viogner and it went together very well. Made for Bev Tag! Thanks 1Mom!

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Mama's Kitchen (Hope) April 20, 2008

This is so delicious and easy to make. The recipe reduces to 2 servings nicely. For the 2 of us, I used almost a full head of garlic and discovered that I didn't have the spices called for and used a spice blend. The chicken was moist, tender and full of flavor.

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PaulaG January 12, 2008

In trying to cut this recipe for 2 breast halves, I really messed up 2 perfectly lovely pieces of chicken !! There was just TOO much activity going on in my small space, and I placed them on too large a pan, and baked WAY too long -- ending in TOUGH, DRY chicken -- almost never heard of !! The flavors were great - and all to our liking, so I WILL try this again, when the house is quiet. I may use Tarragon Vinegar and a little olive oil, to add to the topping, next time. Used the same pan I browned the chicken in, to finish New Potatoes With Herbes De Provence, Lemon and Coarse Salt, New Potatoes with Herbs de Provence, Lemon, and Coarse salt. THAT worked well !! This is a great combo of flavors and aromas ! Thanks.

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NurseJaney March 31, 2007

I'm not exaggerating when I say this was one of the best recipes I've tried on Zaar! I have 3 or 4 favorites and this is up there! It's just totally yummy for so little effort! Low fat to boot! We made this last night for a little dinner party we had. First off, the dish looks beautiful before you even cook it. It only takes about 20 minutes to throw together too. The aroma when cooking is enough to make you drool. And the finished dish tastes every bit as delicious as it looks and smells. I pounded the chicken, so I only cooked it for 30 minutes. The tomatoes retained their texture and the blanched garlic was soft and fairly mild. I used fresh tarragon, and this was really tasty. The dish made lots of sauce, so definitely serve with some french bread to soak in it. I served this with my White Bean Puree, and roasted asparagus with shaved parmesan, which went very well I think. Thanks Chef1MOM - this was great! I WISH I had some leftover! But, I'll be making it again!

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A la Carte March 01, 2007
Chicken Smothered in Garlic