It is no secret how much I love garlic. I always joke that I need a sign outside my front door that reads: "If you don't like garlic, don't bother coming in!". It is true. I love it in almost anything. The flavor it adds sends my taste buds into overdrive. It also has a lot of health benefits. It has been proven to reduce cholesterol, it is full of allicin which is one of the world's most powerful antioxidants as well as an Antibiotic. So eat up!
This 40 clove garlic chicken has been a favorite of mine for years. I thought it was time to finally get it down here on the blog. It is actually a lite dish, so I was so happy to make this today! It is also one of my best dishes to reheat. Turns out perfectly every single time.
Gluten-Free 40 Garlic Clove 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 (use bob's red mill they are gmo free)
4 TB white wine or chicken broth.
Rinse the chicken; pat dry. Season with 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 rice or quinoa with a side of garlic green beans.
Don't forget you can order my cookbook HERE!
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