Garlic-Roasted Chicken Breasts
- Preparing Time: -
- Total Time: -
- Served Person: Serves 2
- 1 1/2 tablespoons olive oil
- 1/2 cup dry white wine
- Carbohydrate 11 g(4%)
- Cholesterol 56 mg(19%)
- Fat 19 g(28%)
- Fiber 1 g(5%)
- Protein 20 g(40%)
- Saturated Fat 4 g(19%)
- Sodium 62 mg(3%)
- Calories 328
Preparation Preheat oven to 400°F. Sprinkle chicken with sage, salt and pepper. Heat oil in medium oven-proof skillet over medium-high heat. Add chicken and sauté until brown, about 3 minutes per side. Meanwhile, boil garlic cloves in small saucepan of water for 2 minutes; drain. Rinse under cold water to cool; peel. Arrange garlic cloves around chicken in skillet. Pour wine over. Cover skillet; bake chicken and garlic 10 minutes. Uncover; baste chicken with pan juices. Bake chicken uncovered until cooked through, about 8 minutes longer. 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.
Preparation Preheat oven to 400°F. Sprinkle chicken with sage, salt and pepper. Heat oil in medium oven-proof skillet over medium-high heat. Add chicken and sauté until brown, about 3 minutes per side. Meanwhile, boil garlic cloves in small saucepan of water for 2 minutes; drain. Rinse under cold water to cool; peel. Arrange garlic cloves around chicken in skillet. Pour wine over. Cover skillet; bake chicken and garlic 10 minutes. Uncover; baste chicken with pan juices. Bake chicken uncovered until cooked through, about 8 minutes longer. 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.
