The first time I made this dish was a couple of years ago. It was my introduction to roasting garlic, which is a messy and stick process but so worth it. I still love making this recipe.
Serves 2
2 heads garlic, papery skin removed
2 bone-in chicken breast halves, 8 ounces each, skin removed
½ teaspoon pepper
2 carrots, thinly sliced
1 large shallot, finely chopped
4 canned tomatoes, seeded and chopped
½ cup reduced-sodium chicken broth
½ cup dry white wine or additional chicken broth
1 teaspoon chopped fresh rosemary or
¼ teaspoon dried
1 tablespoon chopped flat-leaf parsley
1 cup cooked fettuccine
Directions
1) Preheat oven to 350 degrees. Cut top off each head of garlic and wrap heads in foil. Bake until soft, about 1 hour.
2) Meanwhile, coat medium ovenproof skillet with lid with nonstick cooking spray and set over medium-high heat. Sprinkle chicken with pepper and cook until golden brown, 4 to 5 minutes on each side. Transfer to plate.
3) Add carrots and shallot to skillet and saute until shallot is soft, about 2 minutes. Return chicken, skin-side down to skillet. Add tomatoes, broth, wine, and rosemary. Bring to a simmer. Cover and transfer to oven. Bake chicken until juices run clear, 30 to 45 minutes.
4) Remove garlic cloves from their skins with tip of a paring knife and mash until smooth. Stir garlic into sauce and sprinkle with parsley. Serve over fettuccine.
Recipe by Reader's Digest
Recipe by Reader's Digest
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