I found this Roasted Lemon Garlic Chicken recipe in Self magazine – it’s by far the best chicken we have ever tasted, except maybe the rosemary chicken with tomato gravy. Both will be a delight.

1 cup chicken broth
1 cup veal stock or beef stock
2 T lemon juices
3 T Flour
1 ½ tsp Herbs de Provence
½ tsp salt
¼ tsp pepper
4 skinless chicken breasts
¼ c dry white wine
12 garlic cloves, sliced thin
1 T butter

Preheat oven to 400. Mix chicken broth, veal or beef stock and lemon juice, set aside. Mix flour, pepper, salt and herbs. Dredge chicken in flour mixture, coating all sides. Using an oven proof skillet, brown chicken on both sides, 3 minutes per side. Add wine and garlic, cooking 3 more minutes. Add stock mixture. Place skillet in oven and roast for 12 minutes. Remove from oven. Remove chicken and keep warm. Place skillet over medium heat and simmer until slightly thickened. Add butter. Serve chicken with sauce.