|¼ cup||Butter (up to)|
|1||Clove garlic; minced|
|1||Chicken bouillon cube|
|1 cup||Hot water|
|1 can||(#303) small white potatoes; drained|
|¼ cup||Red wine|
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, .
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