French Garlic Chicken

I have been making this 40 clove French Chicken for years and I just today realized I had not blogged it yet. Funny how I always assume my most often made dishes are on here! I have had this recipe so long that I do not know where I orignally learned it from . I know I have made changes to the recipe through the years, to adapt it to our taste. We have called it 40 clove Chicken for many reasons. One being that there is 40 cloves of garlic in there.

French Garlic Chicken
4 small skinless bonless chicken breast halves
1/4 tsp salt
1/4 tsp pepper
1 TBSP cooking oil.
40 small cloves of peeled garlic
1/2 cup chardonnay white wine
1/2 cup chicken broth
1 TBSP lemon juice
1 tsp dried basil
1/2 tsp dried oregano
4 tsp corn starch to thicken
4 TB white wine or chicken broth.

Rinse the chicken; pat dry. Season wiht salt and pepper. In a skillet heat oil over medium high heat. Add chicken and garlic cloves.

Cook chicken for 2 - 3 minutes on each side or just until brown, turning once. Slowly add 1/2 cup white wine and broth, lemon juice, basil and oregano. Simmer, covered for 6-8 minutes or until chicken is tender. Use a slotted spoon to transfer the chicken and garlic to a warm serving platter; keep warm.

In a small bowl or cup, mix together corn starch and the 4 TBSP wine or broth. Stir into pan juices. Bring to boiling then pour over chicken and serve. I serve it over my Garlic Parmesan Risotto