4 small boneless, skinless chicken breast halves
1/4 tsp. salt
1/4 tsp. pepper
1 tbsp. cooking oil
40 small cloves, garlic, unpeeled
1/2 c. dry white wine or chicken broth
1/2 c. chicken broth
1 tbsp. lemon juice
1 tsp. dried basil, crushed
1/2 tsp. dried oregano, crushed
4 tsp. all-purpose flour
2 tbsp. dry white wine or chicken broth

Rinse chicken, pat dry. Season with salt and pepper. In a 10 inch skillet, heat oil over medium high heat. Add chicken and garlic cloves. Cook chicken for 2 to 3 minutes on each side or just till brown, turning once. Slowly add 1/2 cup wine or broth, the second cup 1/2 cup broth, lemon juice, basil and oregano. Cover and simmer for 6 to 8 minutes or till chicken is tender and no longer pink. Using a slotted spoon, transfer chicken and garlic to warm platter; keep warm. In a small bowl, stir together flour and the 2 tablespoons wine or broth. Stir into pan juices. Boil. Cook and stir for 1 minute more. Spoon over chicken and serve with potatoes, rice and zucchini.