Chicken with Garlic Sauce |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 4 |
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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! Ingredients:
3 tablespoons king arthur unbleached 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:
1. 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.
2. 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.
3. Stir in chicken broth; bring to a boil. Boil until broth is reduced by half, about 7-8 minutes. Remove from the heat.
4. 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.
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