This recipe is definitely going to be a new weeknight favorite! It's super quick and can be served with mashed potatoes or rice. Ella's thoughts, "Mom, this is really good. You should make it more often". I think we will!
What you need:
4 boneless skinless chicken breast halves (4 ounces each)
1/4 tsp pepper
4 garlic cloves, peeled and chopped
2 tbsp butter
1/2 cup plus 2 tablespoons chicken broth, divided
1/2 cup white wine or additional chicken broth
1/2 tsp dried basil
1/2 tsp dried oregano
1 tbsp all purpose flour
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.