Ingredients
1/4 cup butter, cubed4 to 6 boneless skinless chicken breast halves1 medium onion, sliced1 garlic clove, minced2 tablespoons all-purpose flour1/2 teaspoon dried thyme, optionalSalt and pepper to taste1 teaspoon chicken bouillon granules1 cup hot water1 can (16 ounces) whole potatoes, drained1/4 cup red wine or waterMinced fresh parsley
Preparation
In a large skillet, melt butter over medium heat. Brown chicken on both sides. Add onion and garlic; cook about 5 minutes.
In a small bowl, combine flour and seasonings. Dissolve bouillon in water and stir into flour mixture; pour over chicken. Cover and simmer for 20 minutes. Add potatoes and wine or water; heat through. Sprinkle with parsley.
