Ingredients Jump to Instructions ↓

  1. 4 boneless skinless chicken breast halves (4 ounces each )

  2. 1/4 teaspoon salt

  3. 1/4 teaspoon pepper

  4. 5 garlic cloves, peeled and chopped

  5. 2 tablespoons butter

  6. 1/2 cup plus 2 tablespoons chicken broth, divided

  7. 1/2 cup white wine or additional chicken broth

  8. 1/2 teaspoon dried basil

  9. 1/4 teaspoon dried oregano

  10. 1 tablespoon all-purpose flour

Instructions Jump to Ingredients ↑

  1. Sprinkle chicken with salt and pepper. In a large skillet, cook chicken and garlic in butter over medium-high heat for 5 minutes or until browned. Add 1/2 cup broth, wine or additional broth, basil and oregano. Bring to a boil. Reduce heat; cover and simmer for 7-9 minutes or until chicken is no longer pink. Remove chicken with a slotted spoon and keep warm. In a small bowl, combine flour and remaining broth until smooth; stir into pan juices. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Serve over chicken. Yield: 4 servings.


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