• 4 small boneless, skinless chicken breast halves (about 12 oz total)
• 1/4 tsp salt
• 1/4 tsp pepper
• 1 Tbsp cooking oil
• 40 small cloves unpeeled garlic*
• 1/2 cup dry white wine or chicken broth
• 1/2 cup chicken broth
• 1 Tbsp lemon juice
• 1 tsp dried basil, crushed
• 1/2 tsp dried oregano, crushed
• 4 tsp all-purpose flour
• 2 Tbsp dry white wine or chicken broth
• Cooked mashed potatoes or cooked rice
• Cooked Zucchini, sliced (optional)

1. Rinse chicken; pat dry. Season with salt and pepper.
2. In a 10 inch skillet heat oil over medium-high heat. Add chicken and garlic cloves. Cook chicken for 2 to 3 minutes on each side or just till brown, turning once.
3. Slowly add 1/2 cup wine or broth, the second 1/2 cup broth, lemon juice, basil, and oregano. Cover and simmer for 6 to 8 minutes or till chicken is tender and no longer pink.
4. Using a slotted spoon, transfer chicken and garlic to a warm serving platter; keep warm.
5. In a small bowl stir together flour and the 2 Tbsp wine or broth. Stir into pan juices. Bring to boiling. Cook and stir for 1 minute more. Spoon atop chicken.

Serve with potatoes or rice and zucchini, if desired. Makes 4 servings.

*Note: Halve any large garlic cloves. If time allows, you can peel the garlic before cooking; otherwise simply slip the skins off the cooked cloves with the tip of your dinner knife as you eat.

(jeskids)