Preheat oven to 475F. Run fingers under skin of chicken breasts to loosen;
rub 1/2 teaspoon rosemary under skin of each. Sprinkle chicken with salt
and pepper; place in medium ovenproof skillet. Toss garlic, oil and
remaining 1 teaspoon rosemary in small bowl to coat. Arrange garlic around
chicken. Drizzle any remaining oil mixture over chicken.

Roast chicken 15 minutes. Add broth to skillet. Continue to roast until
chicken is cooked through, about 5 minutes. Transfer chicken and garlic to
plates. Add wine to skillet; boil 1 minute to reduce pan juices slightly.
Spoon pan juices over chicken and garlic.

Makes 2 servings (can be doubled).