French Farmhouse Garlic Chicken
photo by Kat's Mom
- Ready In:
- 4 small boneless skinless chicken breast halves (about 12 ounces total)
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon pepper
- 1 tablespoon cooking oil
- 40 cloves garlic, peeled (I peel the garlic easily by mashing them slightly with the flat side of a knife and then slipping of)
- 1⁄2 cup dry white wine or 1/2 cup chicken broth
- 1⁄2 cup chicken broth
- 1 tablespoon lemon juice
- 1 teaspoon dried basil, crushed
- 1⁄2 teaspoon dried oregano, crushed
- 4 teaspoons all-purpose flour
- 2 tablespoons dry white wine or 2 tablespoons chicken broth
- Rinse chicken and pat dry with paper towels.
- Season with salt and pepper.
- Heat oil over medium-high heat and add chicken and garlic (yes the whole cloves).
- Cook chicken until just brown on each side, turning once.
- Slowly add the 1/2 cup wine or broth, the 1/2 cup broth, lemon juice, basil and oregano.
- Cover and simmer for 6 to 8 minutes or until chicken is tender and no longer pink.
- Transfer chicken and garlic to a warm serving platter; and keep warm.
- In small bowl, stir together the flour and 2 tablespoons wine or broth.
- Stir in a couple of tablespoons of hot pan juices.
- Stir this mixture into remaining juices in pan.
- Bring to a boil.
- Cook and stir for 1 minute.
- Spoon over chicken.
Questions & Replies
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This is very good. The chicken comes out real tender. I do have indigestion, but that is my own fault for eating that much garlic, which was quite good. I served this with rice and green beans. It didn't take long to cook, and the garlic honestly is not overpowering. I will make this again. Thanks Sharlene~W.
This has got to be one of the best chicken dishes I've eaten. We had this for dinner tonight, and it was outstanding. Changed the breasts to legs and cooked it longer, then reduced the sauce by about half, and thickened it with only 2 teaspoons of flour. Thanks for a great recipe Sharlene. PS. Rise, you'd love this I think!
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I live in the San Francisco area and love it here. I discovered Recipezaar (then Food.com..Genius Kitchen) in 2001 and have been so happy to have my favorite recipes stored safely here. I am mother to 7 and grandmother to 7. I love to knit, smock, sew, etc., but my favorite hobby of the moment is traditional rug hooking. This is a sample of what I do.? It's called "November".? I dyed most of the wool myself. It is made from wool flannel, cut into strips a little less than 1/4" and then worked into a linen backing. This is my 3rd rug.