Herb-Garlic Chicken

Ingredients:
- 6 (6-ounce) skinned chicken breast halves
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 teaspoons vegetable oil, divided
- 40 garlic cloves, peeled (about 5 whole garlic heads)
- 1 cup dry white wine or fat-free, less-sodium chicken broth
- 1 cup fat-free, less-sodium chicken broth
- 1/2 teaspoon dried herbes de Provence or thyme

Directions:
- Sprinkle chicken with salt and pepper. Heat 1 teaspoon oil in a Dutch oven over medium-high heat. Add half of chicken; cook 3 minutes on each side or until browned. Remove from pan. Repeat procedure with 1 teaspoon oil and remaining chicken. Add garlic to pan; cook 4 minutes or until lightly browned, stirring frequently. Add wine, broth, and herbes de Provence, scraping pan to loosen browned bits. Return chicken to pan; cover, reduce heat, and simmer 30 minutes or until chicken is tender.