Garlic-Roasted Chicken Breasts |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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You won't want to miss a bit of the wonderfully aromatic sauce, so serve either the Smashed Yukon Gold Potatoes or plenty of French bread to catch every drop. Round out the menu with buttered carrots, a spinach and toasted walnut salad with walnut oil vinaigrette, and mocha layer cake for dessert. Ingredients:
2 boneless chicken breast halves with skin |
1 1/4 teaspoons dried rubbed sage |
1 1/2 tablespoons olive oil |
1 whole head garlic, separated into cloves (about 15), unpeeled |
1/2 cup dry white wine |
Directions:
1. Preheat oven to 400°F. Sprinkle chicken with sage, salt and pepper. Heat oil in medium oven-proof skillet over medium-high heat. Add chicken and sauté until brown, about 3 minutes per side.
2. Meanwhile, boil garlic cloves in small saucepan of water for 2 minutes; drain. Rinse under cold water to cool; peel.
3. Arrange garlic cloves around chicken in skillet. Pour wine over. Cover skillet; bake chicken and garlic 10 minutes. Uncover; baste chicken with pan juices. Bake chicken uncovered until cooked through, about 8 minutes longer. Using tongs, transfer chicken to plates.
4. Boil pan juices over high heat until slightly thickened, about 2 minutes. Season to taste with salt and pepper. Spoon garlic sauce over chicken.
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