Ingredients
2 boneless skinless chicken breast halves (4 ounces each)1/8 teaspoon salt1/8 teaspoon pepper10 garlic cloves, peeled1-1/2 teaspoons canola oil5 tablespoons chicken broth, divided1/4 cup dry white wine or additional chicken broth1 teaspoon lemon juice1/2 teaspoon dried basil1/4 teaspoon dried oregano1-1/2 teaspoons cornstarch
Preparation
Season chicken with salt and pepper. In a skillet, cook chicken and garlic in oil for 4-6 minutes. Add 4 tablespoons broth, wine, lemon juice, basil and oregano. Reduce heat; cover and simmer for 6-8 minutes or until chicken juices run clear.
Transfer chicken to a serving platter and keep warm. In a small bowl, combine cornstarch and remaining broth until smooth. Stir into skillet. Bring to a boil; cook and stir for 1 minute or until thickened. Spoon sauce over chicken.
