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Chicken with Garlic Sauce

Total Time

Prep: 15 min. Cook: 30 min.

Makes

4 servings

"Wow" is sure to be the unanimous response from guests after their first bite of this moist herb chicken with garlic sauce. I received this recipe from my brother, and we were surprised at how savory the sauce is. —Paula Bolt, Eden Prairie, Wisconsin
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Ingredients

  • 3 tablespoons all-purpose flour, divided
  • 1-1/2 teaspoons minced fresh rosemary or .4 teaspoon dried rosemary, crushed
  • 1-1/2 teaspoons rubbed sage
  • 3/4 teaspoon salt
  • 1/2 teaspoon pepper
  • 4 boneless skinless chicken breast halves (1-1/2 pounds)
  • 2 tablespoons olive oil, divided
  • 20 garlic cloves, halved lengthwise
  • 1/2 cup chopped onion
  • 1/4 teaspoon crushed red pepper flakes
  • 1/4 cup white wine or reduced-sodium chicken broth
  • 1-1/4 cups reduced-sodium chicken broth
  • 1 tablespoon butter, melted
  • 3 tablespoons minced fresh parsley

Directions

  1. In a large resealable plastic bag, combine 2 tablespoons flour, rosemary, sage, salt and pepper; add chicken. Seal bag and shake to coat. In a large nonstick skillet, brown chicken in 1 tablespoon oil over medium heat for 4 minutes on each side. Transfer to an 8-in. square baking dish coated with cooking spray. Bake, uncovered, at 325° for 15 minutes.
  2. Meanwhile, in the same skillet, saute the garlic, onion and red pepper flakes in remaining oil until onion is tender and garlic begins to brown, about 3 minutes. Stir in wine or broth; bring to a boil. Boil until wine is reduced by half, about 2-3 minutes.
  3. Stir in chicken broth; bring to a boil. Boil until broth is reduced by half, about 7-8 minutes. Remove from the heat.
  4. Combine butter and remaining flour; whisk into skillet. Return to heat. Bring to a boil; cook and stir for 1-2 minutes or until sauce thickens. Serve warm over chicken breasts. Sprinkle with parsley.

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