Serve with Roasted Vegetables, Rice, or Cauliflower Mashed Potatoes

• 4 boneless skinless chicken thighs (about 1 pound)
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 tablespoon olive oil
• 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

1. Sprinkle chicken with salt and pepper. In a large skillet, heat olive oil over medium-high heat; brown chicken on both sides. Remove from pan, reserving drippings.
2. In same skillet, saute garlic in drippings over medium-high heat until light golden brown.
3. Add wine and herbs; bring to a boil, stirring to loosen browned bits from pan. Cook until mixture is almost evaporated.
4. 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.
5. To serve, spoon pan juices over chicken. Serve with rice.