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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.

Recipe by Cooking Light September 1999

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Recipe Summary

Yield:
6 servings (serving size: 1 chicken breast half and 1/3 cup sauce)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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Nutrition Facts

275 calories; calories from fat 21%; fat 6.5g; saturated fat 1.7g; mono fat 2.2g; poly fat 1.8g; protein 44.4g; carbohydrates 7.4g; fiber 0.3g; cholesterol 116mg; iron 1.9mg; sodium 383mg; calcium 61mg.
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