2 (4 ounce) skinless, boneless chicken breast halves
1/8 teaspoon salt
1/8 teaspoon pepper
10 cloves garlic, peeled
1 1/2 teaspoons canola oil or vegetable oil
5 tablespoons chicken broth, divided
1/4 cup dry white wine, or chicken broth
1 teaspoon lemon juice
1/2 teaspoon dried basil
1/4 teaspoon dried oregano
1 1/2 teaspoons cornstarch
Season chicken with salt and pepper. In a skillet, cook chicken and garlic in oil for 4-6 minutes. Add 4 tablespoons broth, wine or additional broth, lemon juice, basil and oregano. Reduce heat; cover and simmer for 6-8 minutes or until chicken juices run clear.
Transfer chicken to a serving platter and keep warm. In a small bowl, combine cornstarch and remaining broth until smooth. Stir into skillet. Bring to a boil; cook and stir for 1 minute or until thickened. Spoon sauce over chicken.