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Sauteed Chicken With Roasted Garlic Glaze

Serve Sauteed Chicken With Roasted Garlic Glaze with wild rice pilaf and steamed broccoli.

4 servings

• 1/4 cup all-purpose flour
• 1/2 teaspoon dried thyme leaves
• 1/2 teaspoon dried rosemary, preferably crushed
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1 1/2 pounds boneless, skinless chicken breasts (see note)
• 1 tablespoon olive oil
• 10 cloves Especially Easy Roasted Garlic, for about 1/4 cup minced (see link)
• 2/3 cup white wine, such as chardonnay
• 1 tablespoon butter
• Fresh minced parsley, optional garnish

Place the flour, thyme, rosemary, salt and pepper in a zipper-top plastic bag, seal the bag and shake to mix well. Place the chicken pieces between pieces of plastic wrap or wax paper and pound until they are about 1/4 inch thick. Place the chicken in the bag and shake to coat with the flour mixture.

Heat the oil over medium heat in an extra-deep 12-inch skillet. Place the chicken in the skillet and cook until brown on the first side, about 5 minutes. Meanwhile, mince the garlic and measure out the wine. Set both aside.

When the chicken is brown on the first side, turn and cook until it is brown on the second side and cooked through, about 5 minutes more. Remove the chicken to a serving plate.

Immediately pour the wine into the skillet and stir, scraping the brown bits from the bottom of the pan. Add the garlic to the skillet and stir well. Add the butter and swirl the skillet until the butter is about half melted. Remove the skillet from the heat and continue to swirl until the butter is completely melted. Pour the glaze evenly over the chicken, and sprinkle with minced parsley, if desired. Serve at once.

Note: Some chicken breasts weigh as much as 8 ounces each. Cut very large pieces in half for two servings.

Start to finish: 20 minutes

Per serving: 321 calories (34 percent from fat), 12 g fat (3 g saturated), 107 mg cholesterol, 38 g protein, 8 g carbohydrates, trace amount dietary fiber, 219 mg sodium.

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