Prep/Total Time: 30 min.
1 serving: 214 calories, 12g fat (3g saturated fat), 76mg cholesterol, 487mg sodium, 3g carbohydrate (0 sugars, 0 fiber), 22g protein. Diabetic Exchanges: 3 lean meat, 1/2 fat.
4 boneless skinless chicken thighs (about 1 pound)
1/2 teaspoon salt
1/4 teaspoon pepper
1 tablespoon butter
10 garlic cloves, peeled and halved
1/4 cup white wine or chicken broth
1-1/2 teaspoons minced fresh rosemary
1/2 teaspoon minced fresh sage
1 cup chicken broth
Hot cooked rice of your choice
1. Sprinkle chicken with salt and pepper. In a large skillet, heat butter over medium-high heat; brown chicken on both sides. Remove from pan, reserving drippings.
2. In the same skillet, saute garlic in drippings over medium-high heat until light golden brown. Add wine and herbs; bring to a boil, stirring to loosen browned bits from pan. Cook until the mixture is almost evaporated. Add broth and chicken; bring to a boil. Reduce heat; simmer, covered, until a thermometer inserted in chicken reads at least 170°, 10-12 minutes.
3. To serve, spoon pan juices over chicken. Serve with rice.