My favorite food group is garlic.
There are several versions of this recipe out there. This is the version I used, using skinless boneless chicken breasts. When I seasoned the chicken, I added some red pepper as well as dried Italian herbs. I served it with rice and steamed broccoli, the rice really soaked up the sauce, but I would definitely love to try it with baguette for the garlic cloves. Mmmm...
From Cooking Light:
Yield: 8 servings (serving size: about 4 ounces chicken, 2 tablespoons sauce, 5 garlic cloves, and 3 bread slices)
2 (3-pound) whole chickens
1 tablespoon butter
1 tablespoon extravirgin olive oil
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
40 garlic cloves, peeled
1 1/4 cups fat-free, less-sodium chicken broth
1 cup dry white wine
24 (1/4-inch-thick) slices diagonally cut French bread baguette
Chopped fresh flat-leaf parsley (optional)
Remove and discard giblets and neck from chickens. Rinse chickens with cold water; pat dry. Trim excess fat; remove skin. Cut each chicken into 8 pieces. Combine butter and oil in a 12-inch nonstick skillet over medium-high heat. Sprinkle salt and pepper evenly over chicken. Add half of chicken pieces to pan; cook 2 minutes on each side or until golden. Remove chicken from pan; keep warm. Repeat procedure with remaining chicken.
Reduce heat to medium. Add garlic; cook 1 minute or until garlic begins to brown, stirring frequently. Arrange chicken on top of garlic. Add broth and wine; cover and cook 25 minutes or until chicken is done.
Remove chicken from pan; keep warm. Increase heat to medium-high; cook 10 minutes or until liquid is reduced to about 1 cup. Serve sauce and garlic with chicken and bread. Garnish with chopped parsley, if desired.
Calories:343 (36% from fat)
Fat:13.7g (sat 3.6g,mono 4.9g,poly 3.4g)