Recipe: Chicken Breast Saute with New Potatoes

Recipes using Tones Chicken Bouillon Cubes

• 1/2 cup butter or margarine
• 4 - 6 large chicken breasts
• 1 sliced onion
• 1/2 tsp granulated garlic
• 2 tbsps flour
• 1/2 tsp salt
• 1/4 tsp pepper
• 1 chicken bouillon cube
• 1/4 tsp white pepper
• 1 small can white potatoes, drained
• 1/4 cup red wine
• 1 cup hot water
• 1/4 tsp dried parsley flakes, for garnish

1. Melt butter in skillet.
2. Saute chicken breasts on both sides until brown.
3. Add onion and garlic; cook 5 mins.
4. Dissolve chicken bouillon cube in 1 cup hot water.
5. In small bowl mix flour, salt and pepper; slowly stir in dissolved bouillon cube.
6. Pour flour mixture over browned chicken.
7. Simmer covered about 25 mins or until chicken is tender.
8. Add potatoes and wine; heat thoroughly.
9. Garnish with parsley.