| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Jewish |
For cristin, Reg5, Sheryl d |
2 |
Servings |
INGREDIENTS
| 2 |
|
Boneless Chicken Breast Halves; Skin Intact |
| 1 1/4 |
ts |
Dried Rubbed Sage |
| 1 1/2 |
tb |
Olive Oil |
| 1 |
|
Head Garlic; Separated Into Clove |
| 1/2 |
c |
Dry white |
INSTRUCTIONS
Preheat oven to 400 degrees. Sprinkle chicken with sage, salt and pepper.
Heat oil in a medium ovenproof skillet over medium-high heat. Add chicken
and saute until brown, about 3 minutes per side. Meanwhile, boil garlic
cloves in a small saucepan of water for 2 minutes; drain. Rinse under cold
water to cool and peel the cloves. Arrange garlic cloves around chicken in
the skillet. Pour wine over. Cover skillet and bake in the oven for 10
minutes. Uncover and baste chicken with the pan juices. Bake chicken
uncovered until cooked through. Using tongs, transfer chicken to plates.
Boil pan juices over high heat until slightly thickened, about 2 minutes.
season to taste with salt and pepper. Spoon garlic sauce over chicken.
REG5 shared by Sheryl Donner, Iowa City, IA, USA
Recipe by: Bon Appetit, March, 1997
Posted to JEWISH-FOOD digest by Sheryl Donner <boxermom@iowacity.net> on
Nov 05, 1998, converted by MM_Buster v2.0l.
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