4 boneless skinless chicken thighs (or breast) about 1 pound
½ teaspoon salt
¼ teaspoon ground black pepper
1 tablespoon butter
10 garlic cloves, peeled & halved
¼ cup white wine or chicken broth
1 ½ teaspoons minced fresh rosemary
½ teaspoon minced fresh sage
1 cup chicken broth
Hot cooked rice of your choice, or mashed potatoes
Sprinkle chicken with salt and pepper to taste. In a large skillet, heat butter over medium high heat; brown chicken on both sides. Remove from pan, reserving drippings.
In the same skillet, sauté garlic in drippings over medium-high heat until light golden brown. Add wine and herbs; bring to a boil, stirring to loosen browned bits from pan. Cook until the mixture is almost evaporated. Add broth and chicken; bring to a boil. Reduce heat; simmer, covered, until a thermometer inserted in chicken reads at least 170 degrees, 10 to 12 minutes.
To serve, spoon pan juices over chicken.
Serve with cooked, hot rice.
From prep to table 30 minutes