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Herb-Garlic Chicken

Yield 6 servings (serving size: 1 chicken breast half and 1/3 cup sauce)
This simplified version of the classic roast chicken with 40 cloves of garlic uses chicken breasts and cooks on top of the stove in less than half the time of the original.


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

Nutrition Information

  • calories 275
  • caloriesfromfat 21 %
  • fat 6.5 g
  • satfat 1.7 g
  • monofat 2.2 g
  • polyfat 1.8 g
  • protein 44.4 g
  • carbohydrate 7.4 g
  • fiber 0.3 g
  • cholesterol 116 mg
  • iron 1.9 mg
  • sodium 383 mg
  • calcium 61 mg

How to Make It

  1. Sprinkle chicken with salt and pepper. Heat 1 teaspoon 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 teaspoon 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.