Chicken breasts are sautéed in butter, then braised until tender atop sliced onion in white wine seasoned with cloves and bay leaf and served with a sour cream sauce made from the pan drippings.

Elegant Garlic Chicken for Two

2 tablespoons butter
1 clove garlic, minced

2 bone-in chicken breast halves
1 medium onion, sliced
2 cloves
1 bay leaf, broken in half
1/2 teaspoon salt
1/2 teaspoon coarsely ground pepper
1 cup white wine
1/2 cup sour cream

1. In medium frypan, place butter and garlic and heat to medium temperature, about 2 minutes or until garlic is light brown.
2. Add chicken and cook, turning, about 10 minutes or until brown on all sides.
3. Place onion slices on bottom of pan under chicken; add cloves and bay leaf. Sprinkle chicken with salt and pepper; pour wine over chicken. Cover, reduce temperature to low and simmer about 40 minutes or until fork can be inserted in chicken with ease. Remove chicken to serving plates and keep warm.
4. To pan drippings, add sour cream and cook, stirring, about 2 minutes until warm but not boiling. Spoon over chicken.

Makes 2 servings.

Recipe provided courtesy of the National Chicken Council. Used with permission.