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Forty-Clove Garlic Chicken




Source of Recipe


Internet


List of Ingredients




6 6-oz. skinned chicken breast halves
1/2 tsp. salt
1/4 tsp. black pepper
2 tsp. vegetable oil, divided
40 garlic cloves, peeled (about 5 heads)
1 cup dry white wine or fat-free, less-sodium chicken broth
1 cup fat-free, less-sodium chicken broth
1/2 tsp. dried herbes de Provence or thyme


Recipe



6 servings

Sprinkle chicken with salt and pepper. Heat 1&nbps;tsp. oil in a Dutch oven over medium-high heat. Add half of chicken; cook 3 minutes on each side or until browned. Remove from pan. Repeat procedure with 1 tsp. oil and remaining chicken.

Add garlic to pan; cook 4 minutes or until lightly browned, stirring frequently.

Add wine, broth, and herbes de Provence, scraping pan to loosen browned bits. Return chicken to pan; cover, reduce heat, and simmer 30 minutes or until chicken is tender.

To Use Leftovers
Add cubed chicken and garlic to alfredo sauce and serve over spiral pasta with shredded Parmesan cheese.