Categories: Meals

Ingredients

• 4 chicken breasts
• 1/2 tsp salt
• 1/4 tsp pepper
• 1 tbsp. butter
• 10 garlic cloves, peeled and halved
• 1/4 cup white wine
• 1 1/2 tsp minced fresh rosemary
• 1/2 tsp minced fresh sage
• 1 cup chicken broth
• Hot cooked rice of your choice

Directions

1. Season chicken with salt and pepper. In a skillet, brown chicken on both sides in butter. Remove from pan; reserve drippings.

2. In same skillet, saute garlic in drippings over medium-high heat until golden. Add wine and herbs; bring to a boil, stirring to loosen browned bits from pan. Cook until mixture is almost evaporated. Add broth and chicken; bring to a boil. Reduce heat; simmer, covered, until cooked through, 10-12 minutes.

3. To serve, spoon pan juices over chicken. Serve with rice.

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