Whenever I see recipes for pan-sauteed chicken, I'm always amazed at the fact that they seem to miss one essential step: no one pounds their chicken.
For me, that's the first step to any successful sauteed chicken dish. You don't pound it as flat as you would for a scallopine, but if you pound it to a uniform thickness, you end up with a much better result.
Also featured in this recipe is freshly-grown garlic! We bought 4 started sets this spring and ended up with 3 small-ish bulbs. I was a bit afraid as to how they turned out but the one I peeled ended up wonderful - fragrant and spicy.
Chicken in Provencal Garlic Sauce
3 boneless skinless chicken breasts, pounded to 1/2" thickness
Sel de Provence and freshly ground black pepper
1 medium onion, chopped
3 cloves garlic, sliced
1 cup chicken broth
1/4 cup white wine
herbes de provence
Heat a large pan over medium heat. Add oil and heat thru. Season chicken breasts lightly with salt and pepper. Add chicken to pan and sautee 5 minutes, turning halfway thru, until done. Remove from pan and keep warm.
If necessary, add a bit more olive oil to pan. Add onion and garlic and sautee 3 minutes or until translucent. Add chicken broth to pan and stir, scraping browned bits from the bottom of the pan. Add in wine and bring to a boil. Reduce heat to medium-low and simmer for 5 minutes or until reduced. Add chicken to pan and simmer in the sauce for another 3 minutes.
Serve chicken and sauce over rice.