Chicken With Garlic Sauce

• 3 tablespoons all-purpose flour, divided
• 1-1/2 teaspoons minced fresh rosemary or .4 teaspoon dried rosemary, crushed
• 1-1/2 teaspoons rubbed sage
• 3/4 teaspoon salt
• 1/2 teaspoon pepper
• 4 boneless skinless chicken breast halves (1-1/2 pounds)
• 2 tablespoons olive oil, divided
• 20 garlic cloves, halved lengthwise
• 1/2 cup chopped onion
• 1/4 teaspoon crushed red pepper flakes
• 1/4 cup white wine or reduced-sodium chicken broth
• 1-1/4 cups reduced-sodium chicken broth
• 1 tablespoon butter, melted
• 3 tablespoons minced fresh parsley

1. In a large resealable plastic bag, combine 2 tablespoons flour, rosemary, sage, salt and pepper; add chicken. Seal bag and shake to coat. In a
2. , brown chicken in 1 tablespoon oil over medium heat for 4 minutes on each side. Transfer to an 8-in. square baking dish coated with cooking spray. Bake, uncovered, at 325u0b0 for 15 minutes.
3. Meanwhile, in the same skillet, saute the garlic, onion and red pepper flakes in remaining oil until onion is tender and garlic begins to brown, about 3 minutes. Stir in wine or broth; bring to a boil. Boil until wine is reduced by half, about 2-3 minutes.
4. Stir in chicken broth; bring to a boil. Boil until broth is reduced by half, about 7-8 minutes. Remove from the heat.
5. Combine butter and remaining flour; whisk into skillet. Return to heat. Bring to a boil; cook and stir for 1-2 minutes or until sauce thickens. Serve warm over chicken breasts. Sprinkle with parsley.

allpurpose flour, fresh rosemary, sage, salt, pepper, chicken breast halves, olive oil, garlic, onion, red pepper, white wine, chicken broth, butter, fresh parsley

Taken from www.tasteofhome.com/recipes/chicken-with-garlic-sauce/ (may not work)