4 medium cloves garlic, finely minced
3 TB fresh rosemary leaves, roughly chopped
3 TB EVOO
1 lemon, juiced and zested
1/4 c dry white wine (aged in aluminum, not oak, barrels)
1/4 c homemade chicken stock
Kosher salt & freshly ground black pepper
1 rounded TB potato flour
Preheat oven to 375*F
In a Pyrex baking dish just large enough to hold the breasts, combine everything from the garlic to the chicken stock, using a fork to mix well. Rinse, remove any extra fat, and thoroughly pat dry the chicken breasts. Put the chicken breasts in the dish and turn several times to make sure they're well coated. Move any loose chicken skin so it covers as much of the meat as possible. Sprinkle the chicken with salt & pepper.
Put the Pyrex dish on a baking half-sheet and bake in the oven for 35-40 min, basting once or twice with the broth and goodies. Remove from the oven, put the chicken on a plate, loosely tent with aluminum foil, and let the breasts rest for 8-10 minutes.
In a medium saucepan over medium heat, heat 1 TB EVOO and the rounded TB potato flour, cooking and stirring with a whisk for a minute or so until it's thick and bubbling. Slowly add in the contents of the Pyrex dish, about 1/3 at a time, whisking to combine, and cook for 3-5 minutes, until it's the desired thickness. Taste for salt & pepper (it probably won't need much).
Remove and discard the chicken skin (it kept the chicken moist; we don't need the extra fat; and all the flavor is now in the meat and gravy.) Slice the breast across the grain, just as you would a turkey breast, and serve with gravy.