1/4 cup butter or margarine
4 large chicken breasts
1 onion, sliced
1 clove garlic, minced
2 tablespoons flour
1/2 teaspoon salt
1/ teaspoon freshly ground black pepper
1 chicken bouillon cube
1 small can white potatoes, drained
1/4 cup red wine
chopped parsley for garnish, optional


1. In large skillet, melt butter over medium heat. Add chicken and saute on both sides until brown. Add onion and garlic. Cook about 5 minutes.
2. In small bowl combine flour, salt, pepper. Slowly stir in bouillon cube dissolved in hot water; pour over browned chicken. Cook slowly, covered, about 25 minutes or until chicken is tender. Add potatoes and wine; heat. Garnish, if desired with parsley.

One stick of butter consists of 8 tablespoons and is equal to 1/2 a cup. As a result, 1/4 cup of butter is equal to 4 tablespoons of half a stick of butter.

Chicken Breast Saute With New Potatoes
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