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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (225g) Recipe makes 4 servings |
||
| Calories 250 | ||
| Calories from Fat 47 | (18%) | |
| Amount Per Serving | %DV | |
| Total Fat 5.2g | 8% | |
| Saturated Fat 0.9g | 4% | |
| Monounsaturated Fat 1.4g | ||
| Polyunsaturated Fat 2.3g | ||
| Trans Fat 0.0g | ||
| Cholesterol 68mg | 22% | |
| Sodium 324mg | 13% | |
| Potassium 490mg | 14% | |
| Total Carbohydrate 13.5g | 4% | |
| Dietary Fiber 0.9g | 3% | |
| Sugars 0.9g | ||
| Protein 30.1g | 60% | |
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By: Sharlene~W
May 15, 2002
Vampires beware! Actually, don't be put off by the large quantity of garlic in this recipe. When the garlic cooks, the flavor mellows out and it isn't overpowering at all (although you and your significant other may want to be sure you both eat dinner together!) Good served with either mashed potatoes or rice.
SERVES 4
Ingredients
- 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 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 chicken broth
Directions
1
Rinse chicken and pat dry with paper towels.2
Season with salt and pepper.3
Heat oil over medium-high heat and add chicken and garlic (yes the whole cloves).4
Cook chicken until just brown on each side, turning once.5
Slowly add the 1/2 cup wine or broth, the 1/2 cup broth, lemon juice, basil and oregano.6
Cover and simmer for 6 to 8 minutes or until chicken is tender and no longer pink.7
Transfer chicken and garlic to a warm serving platter; and keep warm.8
In small bowl, stir together the flour and 2 tablespoons wine or broth.9
Stir in a couple of tablespoons of hot pan juices.10
Stir this mixture into remaining juices in pan.11
Bring to a boil.12
Cook and stir for 1 minute.13
Spoon over chicken.
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Featured Reviews for This Recipe
From: coleen114
On Feb 13, 2008
I too cringed at the thought of 40 cloves of garlic, but everyone was right on. It doesn't overpower. Actually, I thought the lemon overpowered, so I will omit that next time. Overall, this made for a quick, easy and tasty weeknight meal served with a side of sauteed spinach.
From: Kat's Mom
On Jan 13, 2007
When you have a hankering for garlicy chicken, this is it. I used crushed garlic from a jar to speed things up and all chicken broth with chicken cutlets. It turned out very well. Served this with Amazing Bread Stuffing and they complemented each other very well. I shredded the leftover chicken and mixed it, the garlic sauce and the leftover stuffing and that made a five star leftover for tomorrow! Thanks for sharing.
From: hokiegal
On Oct 13, 2002
I had some garlic heads I wanted to use and this was perfect. I did double the wine and broth because my family likes lots of sauce. I served it over rice. The only problem I had is that i should have doubled the whole recipe because there was not enough for seconds-which they were begging for!
From: CarolAnn
On Oct 6, 2003
This is a really good recipe and very simple to make. My husband usually shies away from garlic — I figured he could just choose not to eat the cloves. But he jumped right in and ate as much garlic as he did chicken! (and he didn't reek of it this a.m.!) Thanks!
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