French Farmhouse Garlic Chicken

(This is from Better Homes and Gardens' Big Book of 30-Minute Dinners. Serve with rice or mashed potatoes.)

French Farmhouse Garlic Chicken

4 small skinless, boneless chicken breast halves (about 3/4 pound total)
1/2 tsp. salt
1/2 tsp. pepper
40 small cloves garlic, unpeeled
1 T. cooking oil
1/2 C. dry white wine or chicken broth
1/2 C. chicken broth
1 T. lemon juice
1 tsp. dried basil, crushed
1/2 tsp. dried oregano, crushed
4 tsp. all-purpose flour
2 T. dry white wine or chicken broth

1) Rinse chicken; pat and dry. Season with salt and pepper. In a 10-inch skillet cook chicken and garlic in hot oil over medium-high heat for 4 to 6 minutes or until just browned, turning once.

2) Slowly add 1/2 C. wine or chicken broth, 1/2 C. broth, lemon juice, basil and oregano. Bring to boil; reduce heat. Cover and simmer for 6-8 minutes or until chicken is tender and no longer pink. Use a slotted spoon to transfer chicken and garlic to a warm serving platter. Keep warm.

3) In a small bowl, stir together the flour and the 2 T. wine or broth. Stir in to pan juices. Bring to boil. Cook and stir for 1 minute more. Spoon sauce over chicken.

Makes 4 servings.