1 Rinse chicken; pat dry with paper towels. Season with salt and pepper. In a 10-inch skillet heat oil over medium-high heat. Add chicken and garlic cloves. Cook chicken for 2 to 3 minutes on each side or just until brown, turning once. Slowly add the 1/2 cup wine or broth, the 1/2 cup broth, the lemon juice, basil, and oregano. Cover and simmer for 6 to 8 minutes or until chicken is tender and no longer pink.
2 Using a slotted spoon, transfer chicken and garlic to a warm serving platter; keep warm.
3 In a small bowl stir together the flour and the 2 tablespoons wine or broth. Stir into pan juices. Bring to boiling. Cook and stir for 1 minute more. Spoon over chicken. If desired, serve with mashed potatoes or rice.