The Garlic Chicken was excellent! A dish of tender chicken breasts, subtly seasoned with herbs, and served with a sauce that’s a garlic-lover’s dream. This recipe will fill your home—and maybe your neighbor’s—with an irresistible aroma. As a matter of fact, a friend came over to my house yesterday the afternoon to deliver some potatoes for the dinner, and she said as soon as she opened her car door she could smell the good things cooking inside the house.
Don't let the amount of garlic deter you. This dish really is superb! [If you don't believe me, you can ask Marian. ;-) ]
CHICKEN WITH GARLIC SAUCE
2 Tbsp. flour
1 1/2 tsp. sage 
1 1/2 tsp. rosemary
3/4 tsp. salt
1/2 tsp. black pepper
4 (6-oz.) boneless chicken breasts
3 Tbsp. olive oil
20 garlic cloves, cut in half lengthwise
1/4 tsp. red pepper flakes
1/2 white onion, chopped
1/4 cup white wine
1 1/4 cups chicken broth
1 Tbsp. soft butter mixed with 1 Tbsp. flour
3 Tbsp. Italian parsley (optional—for garnish)
Preheat oven to 325°. Combine flour, sage, rosemary, salt and pepper on a plate. Dredge the chicken breasts in the flour mixture, shaking off the excess flour. Heat 2 Tbsp. of the olive oil in a large sauté pan set on medium-high heat until sizzling, about 2 minutes. Add the chicken breasts to the pan and cook for 4 minutes on each side. Transfer to a baking dish.
Add the remaining olive oil to the sauté pan and heat over medium-high heat until sizzling, about 1 minute. Add the garlic, red pepper flakes and onion and cook until the onion softens and the garlic begins to brown, about 3 minutes. Pour the wine into the saute pan and cook until reduced by half. Add the chicken stock and boil until reduced by half, about 7-8 minutes. Remove the pan from the heat and add the butter-flour mixture, stirring until it has melted completely. Return the pan to the heat and boil for a minute, until the sauce thickens.
Spoon sauce over chicken breasts, and bake for 15 minutes, or until chicken is cooked through. Serve chicken topped with sauce and garnish with Italian parsley.
And the perfect compliment to this savory chicken dish is the subtle flavor of Parslied Potatoes. These yummy potatoes take less than an hour to make, from start to finish, and they go good with just about anything!
PARSLIED POTATOES
3 lbs. small red potatoes, scrubbed and cut into about 1-inch cubes (think potato salad)
5 chicken bouillon cubes
1/4 cup butter
1/2 tsp. salt
black pepper, freshly ground
dash paprika (optional)
1/4 to 1/3 cup chopped parsley
Absolutely dice the potatoes before you cook them! (This way the skins won't shred off while you are trying to chop them up.)
Put the potato cubes into a large pot; put in the bouillon cubes and add water to cover it all (about 7 cups water). Bring to a boil; reduce heat and simmer until potatoes are fork-tender. [Check them after 10 minutes, and then about every 5 minutes or so after that until they are done.] Scoop out 1/4 cup of the cooking liquid; set it aside.
Drain the potatoes in a colander. Put the butter, reserved cooking liquid, salt, dash pepper and paprika into the cooking pot. Stir until the butter is melted, then return the potatoes to the pot. Add the parsley and toss gently until potatoes are covered with the other ingredients.
Serve and enjoy . . . with anything!
Coming up next . . . the fabulous dessert-bar recipes!
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