Average Rating: 5TOTAL TIME: Prep/Total Time: 30 min.
YIELD: 4 servings.Ingredients
- 4 boneless skinless chicken thighs (about 1 pound)
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 tablespoon butter
- 10 garlic cloves, peeled and halved
- 1/4 cup white wine or chicken broth
- 1-1/2 teaspoons minced fresh rosemary
- 1/2 teaspoon minced fresh sage
- 1 cup chicken broth
- Hot cooked rice of your choice
Instructions
- 1. Sprinkle chicken with salt and pepper. In a large skillet, heat butter over medium-high heat; brown chicken on both sides. Remove from pan, reserving drippings.
- 2. In same skillet, saute 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 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°, 10-12 minutes.
- 3. To serve, spoon pan juices over chicken. Serve with rice.
Nutrition Facts
1 serving: 214 calories, 12g fat (3g saturated fat), 76mg cholesterol, 487mg sodium, 3g carbohydrate (0 sugars, 0 fiber), 22g protein.
Diabetic Exchanges: 3 lean meat, 1/2 fat.
