Garlic Chicken and Gravy

I fix a lot of chicken breasts because of the low fat. . .but I also can get tired of chicken quickly especially when it's not very flavorful. This recipe from the Simple & Delicious Cookbook was a nice surprise.

Garlic Chicken 'n' Gravy

4 boneless, skinless chicken breasts halves (4 oz. each)
1/4 tsp. salt
1/4 tsp. pepper
5 garlic cloves, peeled and chopped (I used 3 garlic cloves.)
2 Tbsp. butter
1/2 cup plus 2 Tbsp. chicken broth divided
1/2 cup white wine or additional broth
1/2 tsp. dried basil
1/4 tsp. dried oregano
1 Tbsp. all-purpose flour

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 1/2 cup broth, wine or additional broth, basil and oregano.
Bring to boil. Reduce heat; cover and simmer for 7 to 9 minutes or until chicken in no longer pink.
Remove chicken with slotted spoon and keep warm.
In a small bowl, combine flour and remaining broth until smooth; stir into pan juices.
Bring to boil; cook and stir for 1 to 2 minutes until thickened.
Serve over chicken