Sauteed chicken, onion and garlic with canned new potatoes in a buttery wine sauce.

Chicken Breast Saute with New Potatoes

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 pepper
1 chicken bouillon cube

1 cup hot water
1/4 cup red wine
1 (14-ounce) can new potatoes, drained
Snipped parsley

1. In hot butter in large skillet, saute chicken breast 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 the hot water; pour over browned chicken. Simmer, covered, about 25 minutes or until chicken is tender.
3. Add potatoes and wine; heat. Garnish with parsley.

Makes 4 servings.

Recipe provided courtesy of the National Chicken Council. Used with permission.