So, in cruising around in other blogs I found a recipe for Bistro Chicken and Garlic. I found it in Paula's Blog (a different one of course) Cookbook Junkie. The recipe comes from The Sonoma Diet Cookbook. I had never made a wine/garlic sauce before so I figured I would give it a go. It overall turned out pretty good. Here was my final product.
Bistro Chicken and Garlic
The Sonoma Diet Cookbook Copyright
1 bulb garlic
1 tablespoon extra-virgin olive oil
4 skinless, boneless chicken breast halves (1 to 1 1/4 pounds total)
1/4 teaspoon dried basil, crushed
1/4 teaspoon dried thyme, crushed
1/4 teaspoon dried rosemary, crushed
1/4 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
1/4 cup dry vermouth or dry white wine
1. Preheat oven to 400°F. Separate cloves of garlic, discarding small papery cloves in center. Trim off stem end of each garlic clove, but do not peel. (This will facilitate squeezing garlic from peel after it is cooked.)
2. In a large ovenproof skillet heat olive oil over medium-high heat. Add garlic cloves and chicken. Cook about 4 minutes or until chicken is lightly browned, turning chicken and stirring garlic cloves once. Sprinkle chicken with basil, thyme, rosemary, kosher salt, and pepper; transfer skillet the oven. Bake, covered, for 12 to 15 minute or until chicken is tender and no longer pink (170°F) and garlic is tender.
3. Using a slotted spatula, transfer chicken to a serving platter, reserving juices in skillet; cover and keep warm. Transfer garlic cloves to a small bowl; set aside for 1 to 2 minutes to cool slightly.
4. Add vermouth or white wine to skillet. Squeeze softened garlic from skins into skillet; discard skins. On rangetop, bring to boiling over medium heat; reduce heat . Boil gently, uncovered, about 6 minutes or until sauce thickens slightly, stirring frequently. Pour garlic sauce over chicken. If desired, garnish with herb sprigs.
Makes 4 servings. Per serving: 185 cal, 5g fat, 66mg chol, 197mg sodium, 3g carbs, 0g fiber, 27g protein