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Units Scale
- 3 Tablespoons all-purpose flour, divided
- 1 1/2 teaspoons minced fresh rosemary or 4 teaspoons dried rosemary, crushed
- 1 1/2 teaspoons rubbed sage
- 3/4 teaspoon salt
- 1/2 teaspoon pepper
- 4 boneless skinless chicken breast halves (1 1/2 pounds)
- 2 Tablespoons olive oil, divided
- 7 garlic cloves, halved lengthwise
- 1/2 cup chopped onion
- 1/4 teaspoon crushed red pepper flakes
- 1/4 cup white wine or reduced sodium chicken broth
- 1 1/4 cups reduced sodium chicken broth
- 1 Tablespoon butter, melted
- 3 Tablespoons minced fresh parsley
Instructions
- In a large resealable plastic bag, combine 2 Tablespoons flour, rosemary, sage, salt and pepper; add chicken.
- Seal bag and shake to coat.
- In a large nonstick frying pan, brown chicken in 1 Tablespoon oil over medium heat for 4 minutes on each side.
- Transfer to an 8 inch square baking dish coated with cooking spray.
- Bake, uncovered, at 325°F for 15 minutes.
- While the chicken is baking, sauté the garlic, onion and red pepper flakes in remaining oil until onion is tender and garlic begins to brown, about 3 minutes.
- Stir in wine or broth; bring to a boil. Boil until wine is reduced by half, about 3 minutes.
- Stir in chicken broth; bring to a boil. Boil until broth is reduced by half, about 7 minutes. Remove pan from the heat.
- Whisk together butter and remaining flour; add to frying pan. Return to heat.
- Bring to a boil; cook and stir for 2 to 3 minutes or until sauce thickens.
- Serve sauce warm over chicken breasts. Sprinkle with parsley.
Nutrition
- Serving Size: 1 chicken breast half with ½ cup sauce
- Calories: 339
- Sodium: 774mg
- Fat: 12g
- Saturated Fat: 4g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 42g
- Cholesterol: 106 mg