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CHICKEN - Garlic chicken with sauce
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| 2 | chicken breast halves |
| 1/8 tsp | salt |
| 1/8 tsp | pepper |
| 10 | garlic cloves, peeled |
| 1 1/2 tsp | oil |
| 5 tbsp | chicken broth, divided |
| 1/4 c | white wine |
| 1 tsp | lemon juice |
| 1/2 tsp | dried basil |
| 1/4 tsp | dried oregano |
| 1 1/2 tsp | cornstarch |
Season chicken w/salt & pepper. In a skillet, cook chicken and garlic in oil for 4-6 minutes. Add 4 tbsp broth, wine, lemon juice, basil and oregano. Reduce heat; cover and simmer for 6-8 minutes or until chicken juices run clear.
Transfer chicken to a serving platter and keep warm. In a small bowl, combine cornstarch and remaining broth until smooth. Stir into skillet. Bring to a boil; cook and stir for 1 minute or until thickened. Spoon sauce over chicken.
146 calories each piece
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