sprinkle chicken with salt and pepper

In a large skillet cook chicken and garlic in butter over medium high heat for 5 minutes or until browned

Add 1 half cup of broth, wine or additional broth, basil and oregano

Bring to a boil.

Reduce heat cover and simmer for 7 - 9 minutes or until chicken is no longer pink.

Remove chicken with a slotted spoon and keep warm

in a small bowl combine flour and remaining broth until smooth stir into pan juices

bring to a boil cook and stir for 1 - 2 minutes or until thickened

serve over chicken