2 tablespoons butter
1 clove garlic, minced
2 broiler-fryer chicken breasts
1 medium onion, sliced
2 cloves
1 bay leaf, broken in half
1/2 teaspoon salt
1/2 teaspoon coarsely ground black pepper
1 cup white wine
1/2 cup sour cream


In skillet, heat butter and garlic over medium heat, until garlic is light brown, about 2 minutes. Add chicken and cook, turning, until brown on all sides, about 10 minutes. Place onion slices on bottom of skillet under chicken; add cloves and bay leaf. Sprinkle chicken with salt and pepper; pour wine over chicken. Cover, reduce temperature to low and simmer until fork can be inserted in chicken with ease, about 40 minutes. Remove chicken to serving plates and keep warm. To pan drippings, add sour cream and cook, stirring, until warm but not boiling, about 2 minutes. Spoon over chicken.
After adding the sour cream to the pan drippings in the following recipe, make sure not to boil the sauce as the sour cream will curdle and will make the sauce inedible.
Garlic Chicken
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