Recipe - Saute Chicken Breasts

One fourth cup Butter
4 (up to)
6 Chicken breasts
1 Onion; cut or sliced up
1 Clove garlic; minced
2 tablespoon Flour
One half teaspoon Salt
One fourth teaspoon Pepper
1 Chicken bouillon cube
1 cup Hot water
1 cn (#303) small white potatoes;
drained
One fourth cup Red wine
Snipped parsley

In hot butter in a large skillet, saut‚ chicken breasts on both sides
until brown. Add onion and garlic; cook about 5 minutes.

In a small bowl combine flour, salt, pepper; slowly stir in bouillon cube
that has been 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 with parsley. Serves 4 to 6.

From A Taste of Louisiana. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.