Chicken with Garlic Sauce

Name: Chicken with Garlic Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings.
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

"Wow" is sure to be the unanimous response from guests after their first bite of this moist herb chicken with garlic sauce. I received this recipe from my brother, and we were surprised at how savory the sauce is. —Paula Bolt, Eden Prairie, Wisconsin

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 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.

Nutrition Facts

1 each: 339 calories, 12g fat (4g saturated fat), 106mg cholesterol, 774mg sodium, 12g carbohydrate (0 sugars, 1g fiber), 42g protein. Diabetic Exchanges: 5 lean meat, 1 vegetable, 1/2 starch.

Every product is independently selected by our editors. If you buy something through our links, we may earn an affiliate commission.

Reviews

Click stars to rate

Average Rating:

Mary Katherine Schober

Mar 25, 2011

This chicken is amazing! It's easy and flavor-filled. I made one change: I used 9-10 garlic cloves, minced instead of sliced. I think that evened the flavor out better. The rosemary gives a unique flavor that some may not like, but I did!Oh, and I had no sage, so I omitted it, and it was fine
heidi186

Oct 17, 2010

We really didn't seem to enjoy this recipe. Even though it had so much garlic, you couldn't really get a garlic taste without biting into one of the slices of garlic. It seemed kind of plain. Perhaps if the garlic were roasted, it would make a difference. Made a very pretty presentation, however.
Erika1982

Nov 16, 2009

loved it. Made it with pinot grigio, delicious!!!