Ingredients
4 boneless skinless chicken breast halves (4 ounces each)1/4 teaspoon salt1/4 teaspoon pepper5 garlic cloves, peeled and chopped2 tablespoons butter1/2 cup plus 2 tablespoons chicken broth, divided1/2 cup white wine or additional chicken broth1/2 teaspoon dried basil1/4 teaspoon dried oregano1 tablespoon all-purpose flour
Preparation
Sprinkle chicken with salt and pepper. In a large skillet, cook chicken and garlic in butter over medium-high heat for 5 minutes or until browned. Add 1/2 cup broth, wine or additional broth, basil and oregano. Bring to a boil. Reduce heat; cover and simmer for 7-9 minutes or until chicken is no longer pink.
Remove chicken with a slotted spoon and keep warm. In a small bowl, combine flour and remaining broth until smooth; stir into pan juices. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Serve over chicken.
