Source: dLife

Sautéed chicken breasts with garlic and herbs.

Servings

6 boneless skinless chicken breasts (about 6 ounces each)
0.5 tsp salt
0.25 tsp black pepper
2 tsp vegetable oil , divided
40 medium garlic cloves (about 5 whole garlic heads)
1 cup white wine , dry
1 cup fat free reduced sodium chicken broth
0.5 tsp ground thyme (or herbes de Provence)

1 Season chicken with salt and pepper.
2 Pour 1 teaspoon oil in a Dutch oven or large pot and heat over medium high heat.
3 Lay half the chicken in the pot and cook 3 minutes per side or until golden. Take out of pan and set aside. Place other half of chicken in pot with 1 teaspoon oil and cook 3 minutes per side. Take chicken out and set aside.
4 Sauté garlic in same pot for 4 minutes. Mix in broth, wine, and herbs, scraping bottom of pot to release browned pieces.
5 Place chicken back in pot, place lid on pot, lower heat, and simmer 30 minutes or until chicken is fully cooked.

If you don't like a lot of garlic, cut the amount back.