Best French Farmhouse Garlic Chicken Recipes

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FRENCH FARMHOUSE GARLIC CHICKEN



French Farmhouse Garlic Chicken image

Vampires beware! Actually, don't be put off by the large quantity of garlic in this recipe. When the garlic cooks, the flavor mellows out and it isn't overpowering at all (although you and your significant other may want to be sure you both eat dinner together!) Good served with either mashed potatoes or rice.

Provided by SharleneW

Categories     Chicken

Time 25m

Yield 4 serving(s)

Number Of Ingredients 12

4 small boneless skinless chicken breast halves (about 12 ounces total)
1/4 teaspoon salt
1/4 teaspoon pepper
1 tablespoon cooking oil
40 cloves garlic, peeled (I peel the garlic easily by mashing them slightly with the flat side of a knife and then slipping of)
1/2 cup dry white wine or 1/2 cup chicken broth
1/2 cup chicken broth
1 tablespoon lemon juice
1 teaspoon dried basil, crushed
1/2 teaspoon dried oregano, crushed
4 teaspoons all-purpose flour
2 tablespoons dry white wine or 2 tablespoons chicken broth

Steps:

  • Rinse chicken and pat dry with paper towels.
  • Season with salt and pepper.
  • Heat oil over medium-high heat and add chicken and garlic (yes the whole cloves).
  • Cook chicken until just brown on each side, turning once.
  • Slowly add the 1/2 cup wine or broth, the 1/2 cup broth, lemon juice, basil and oregano.
  • Cover and simmer for 6 to 8 minutes or until chicken is tender and no longer pink.
  • Transfer chicken and garlic to a warm serving platter; and keep warm.
  • In small bowl, stir together the flour and 2 tablespoons wine or broth.
  • Stir in a couple of tablespoons of hot pan juices.
  • Stir this mixture into remaining juices in pan.
  • Bring to a boil.
  • Cook and stir for 1 minute.
  • Spoon over chicken.

Nutrition Facts : Calories 250.9, Fat 5.2, SaturatedFat 0.9, Cholesterol 68.4, Sodium 324.6, Carbohydrate 13.5, Fiber 0.9, Sugar 0.8, Protein 30.1

FRENCH FARMHOUSE GARLIC CHICKEN RECIPE



French Farmhouse Garlic Chicken Recipe image

Provided by รก-1399

Number Of Ingredients 13

4 small boneless, skinless chicken breast halves (about 12 oz total)
1/4 t salt
1/4 t pepper
1 T cooking oil
40 small cloves unpeeled garlic*
1/2 c dry white wine or chicken broth
1/2 c chicken broth
1 T lemon juice
1 t dried basil, crushed
1/2 t dried oregano, crushed
4 t all-purpose flour
2 T dry white wine or chicken broth
mashed potatoes or rice (optional)

Steps:

  • 1. Rinse chicken; pat dry with paper towels. Season with salt and pepper. In a 10" skillet, heat oil over med-hi heat. Add chicken and garlic cloves. Cook chicken for 2-3 minutes on each side or just until brown, turning once. Slowly add the 1/2 c wine/broth, the 1/2 c broth, the lemon juice, basil and oregano. Cover and simmer for 6-8 minutes or until chicken is tender and no longer pink. 2. Using a slotted spoon, transfer chicken and garlic to a warm serving platter; keep warm. 3. In a small bowl, stir together flour and 2 T wine or broth. Stir into pan juices. Bring to boiling. Cook and stir for 1 minute more. Spoon over chicken. If desired, serve with mashed potatoes or rice. * If you prefer, peel the garlic before cooking (use flat side of knife to mash slightly, then peel off skins) Or, as you eat the cooked cloves, simply slip the skins off with the tip of your knife.

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