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Chicken with Garlic Sauce

 Chicken with Garlic Sauce
"Wow" is sure to be the unanimous response from guests after their first bite of this moist herb chicken that's topped with garlic sauce. "I received this recipe from my brother, and we were surprised at how milk the savory sauce is," says Paula Bolt of Eden Prairie, Wisconsin. "It's delicious!"
4 ServingsPrep: 15 min. Cook: 30 min.

Ingredients

  • 3 tablespoons all-purpose flour, divided
  • 1-1/2 teaspoons minced fresh rosemary or .4 teaspoon dried rosemary, crushed
  • 1-1/2 teaspoons rubbed sage
  • 3/4 teaspoon salt
  • 1/2 teaspoon pepper
  • 4 boneless skinless chicken breast halves (1-1/2 pounds)
  • 2 tablespoons olive oil, divided
  • 20 garlic cloves, halved lengthwise
  • 1/2 cup chopped onion
  • 1/4 teaspoon crushed red pepper flakes
  • 1/4 cup white wine or reduced-sodium chicken broth
  • 1-1/4 cups reduced-sodium chicken broth
  • 1 tablespoon butter, melted
  • 3 tablespoons minced fresh parsley

Directions

  • In a large resealable plastic bag, combine 2 tablespoons flour,
  • rosemary, sage, salt and pepper; add chicken. Seal bag and shake to
  • coat. In a large nonstick skillet, brown chicken in 1 tablespoon oil
  • over medium heat for 4 minutes on each side. Transfer to an 8-in.
  • square baking dish coated with cooking spray. Bake, uncovered, at
  • 325° for 15 minutes.
  • Meanwhile, in the same skillet, saute the garlic, onion and red
  • pepper flakes in remaining oil until onion is tender and garlic

2 of 2

Chicken with Garlic Sauce (continued)

Directions (continued)

  • begins to brown, about 3 minutes. Stir in wine or broth; bring to a
  • boil. Boil until wine is reduced by half, about 2-3 minutes.
  • Stir in chicken broth; bring to a boil. Boil until broth is reduced
  • by half, about 7-8 minutes. Remove from the heat.
  • Combine butter and remaining flour; whisk into skillet. Return to
  • heat. Bring to a boil; cook and stir for 1-2 minutes or until sauce
  • thickens. Serve warm over chicken breasts. Sprinkle with parsley.
  • Yield: 4 servings.
Nutritional Facts: 1 chicken breast half with 5 tablespoons sauce equals 339 calories, 12 g fat (4 g saturated fat), 106 mg cholesterol, 774 mg sodium, 12 g carbohydrate, 1 g fiber, 42 g protein. Diabetic Exchanges: 5 lean meat, 1 vegetable, 1/2 starch.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.