Preheat oven to 400 degrees. Sprinkle chicken with sage, salt and pepper. Heat oil in a medium ovenproof skillet over medium-high heat. Add chicken and saute until brown, about 3 minutes per side. Meanwhile, boil garlic cloves in a small saucepan of water for 2 minutes; drain. Rinse under cold water to cool and peel the cloves. Arrange garlic cloves around chicken in the skillet. Pour wine over. Cover skillet and bake in the oven for 10 minutes. Uncover and baste chicken with the pan juices. Bake chicken uncovered until cooked through. 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. REG5 shared by Sheryl Donner, Iowa City, IA, USA Recipe by: Bon Appetit, March, 1997 Posted to JEWISH-FOOD digest by Sheryl Donner
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|Serving Size: 1 Serving (254g)|
|Recipe Makes: 2|
|Calories from Fat: 50 (16%)|
|Amt Per Serving||% DV|
|Total Fat 5.6g||7 %|
|Saturated Fat 1.2g||6 %|
|Monounsaturated Fat 2.6g|
|Polyunsanturated Fat 1g|
|Cholesterol 136.9mg||42 %|
|Sodium 156mg||5 %|
|Potassium 666.7mg||18 %|
|Total Carbohydrate 5.2g||2 %|
|Dietary Fiber 0.5g||2 %|
|Sugars, other 4.7g|
|Protein 55.5g||79 %|
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Calories per serving: 306
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