1 ½teaspoonfresh herbschopped. or ½ teaspoon dried herbs. I used 1 teaspoon fresh rosemary and ½ teaspoon fresh thyme.
1tablespoonfresh chiveschopped for garnish (optional)
Season chicken with salt and pepper
In a large skillet, heat oil over medium-high heat. Brown chicken on both sides until golden. Remove chicken from pan.
Add the garlic cloves and wine (or broth) and simmer, scraping the bottom of the pan until most of the liquid is almost evaporated.
Stir in chicken broth and herbs; return chicken to pan and bring to a boil. Reduce heat to a simmer and cover pan. Cook, covered, for 15-20 minutes or until an instant-read thermometer reads 165 degrees.
Spoon the juices over the chicken, sprinkle with chives and serve.