||Garlic Roasted Chicken Breasts
4 boneless chicken breasts with skin
2 1/2 tsps dried rubbed sage
3 Tbs olive oil
2 whole heads garlic, separated into cloves (about 30), unpeeled
1 cup dry white wine
Preheat oven to 375F. Sprinkle chicken with sage, salt and pepper. Heat oil in medium ovenproof skillet over medium-high heat. Add chicken and saute until brown, about 3 minutes per side.
Meanwhile, boil garlic cloves in small saucepan of water for 2 minutes; drain. Rinse under cold water to cool; peel.
Arrange garlic cloves around chicken in skillet. Pour wine over. Cover skillet; place in oven and bake for about 10 - 12 minutes. Uncover, baste chicken with pan juices. Bake uncovered until cooked through, about 8 - 10 minutes longer. Using tongs, transfer chicken to plates.
Boil pan juices over high heat until slightly thickened about 2 minutes. Season to taste with salt and pepper. Spoon garlic sauce over chicken.
Yield: 4 servings