Chicken Chardonnay

• 4 boneless chicken breasts
• for chicken batter
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1 cup flour
• for sauce
• 5 tablespoons butter
• 4 pressed garlic cloves
• 1/2 teaspoon thyme
• 1/2 teaspoon sage
• 1/2 teaspoon salt
• 2 cups white wine (i prefer a good chardonnay)
• 1 cup Swanson chicken broth

1. Cut up all Chicken Breasts into bite sized cubes.
2. melt 3 tablespoons of the butter in a large skillet.
3. mix together the flour and the salt and pepper meant for the batter.
4. Carefully coat all chicken cubes and brown in skillet.
5. Remove and place in a shallow dish and cover (this keeps juices in).
6. melt down the rest of the butter.
7. mix in garlic, and all spices.
8. add chicken back into the mix and coat throughly.
9. Add in White wine, allow to come to a boil for 5-7 minute.
10. after the wine has cooked down, add in chicken broth, bring to a boil and then simmer for an additional 5-7 minute.
11. I reccomend serving this over pasta. Very tasty.

chicken breasts, chicken batter, salt, pepper, flour, sauce, butter, garlic, thyme, sage, salt, white wine, chicken broth

Taken from www.food.com/recipe/chicken-chardonnay-206291 (may not work)