For those of you who love garlic (Vickie!) this recipe is for you. I found it in the Better Homes and Gardens 75 Years of All-Time Favorites cookbook, so it's got to be good, right?
French Farmhouse Garlic Chicken
"Don't be alarmed by the large amount of garlic in this recipe.
Cooking garlic makes it sweet and delicious."
NOTES : If you prefer, peel the garlic before cooking (use the flat side of a large knife to mash them slightly, then peel off the skins). Or, as you eat the cooked cloves, simply slip the skins off with the tip of your dinner knife.
You will have to count points for the flour.
Serving Size : 4
Amount Measure Ingredient -- Preparation Method
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4 small boneless skinless chicken breast halves -- about 12 ounces total
1/4 teaspoon salt
1/4 teaspoon pepper
1 tablespoon olive oil
40 small cloves garlic -- unpeeled
1 cup fat-free chicken broth
1 tablespoon lemon juice
1 teaspoon dried basil -- crushed
1/2 teaspoon dried oregano -- crushed
4 teaspoons flour
2 tablespoons fat-free chicken broth
brown rice -- optional
Rinse chicken; pat dry with paper towels. Season with salt and pepper. In a 10" skillet heat oil over med-high heat. Add chicken and garlic cloves. Cook chicken for 2-3 min on each side or just till brown, turning once. Slowly add the 1 cup broth, the lemon juice, basil, and oregano. Cover and simmer for 6-8 min or till chicken is tender and no longer pink.
Using a slotted spoon, transfer chicken and garlic to a warm serving platter; keep warm.
In a small bowl stir together the flour and the 2 T. broth. Stir into pan juices. Bring to boiling. Cook and stir for 1 minute more. Spoon over chicken. If desired, serve with rice.
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Per Serving: 221 Calories; 5g Fat (19.8% calories from fat); 33g Protein; 13g Carbohydrate; 1g Dietary Fiber; 68mg Cholesterol; 356mg Sodium. Exchanges: 0 Grain(Starch); 4 Lean Meat; 2 Vegetable; 0 Fruit; 1/2 Fat.