Chicken Breast Sauté with New Potatoes
Fast and tasty! Sautéed chicken, onion and garlic with canned new potatoes in a buttery wine sauce.
1/2 cup butter or margarine
5 large chicken breast halves
1 onion, sliced
1 clove garlic, minced
2 tablespoons all-purpose flour
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 chicken bouillon cube
1 cup hot water
1/4 cup red wine
1 (14-ounce) can new potatoes, drained
- In hot butter in large skillet, sauté chicken breast on both sides until brown. Add onion and garlic. Cook about 5 minutes.
- In small bowl combine flour, salt, pepper. Slowly stir in bouillon cube dissolved in the hot water; pour over browned chicken. Simmer, covered, about 25 minutes or until chicken is tender.
- Add potatoes and wine; heat. Garnish with parsley.
Makes 4 servings.
Recipe provided courtesy of the National Chicken Council. Used with permission.