Chicken And Potato Saute

• 1/4 c. margarine
• 4 to 6 boneless chicken breast halves
• 1 medium onion, sliced
• 1 garlic clove, minced
• 2 Tbsp. flour
• 1/2 tsp. dried thyme
• salt and pepper to taste
• 1 chicken bouillon cube
• 1 c. hot water
• 1 (16 oz.) can whole potatoes, drained
• 1/4 c. red wine or water
• parsley

1. In a large skillet, melt margarine over medium heat.
2. Saute chicken until browned on both sides.
3. Add onion and garlic.
4. Cook about 5 minutes.
5. In a small bowl, combine flour and seasonings. Dissolve bouillon in water and stir into flour mixture.
6. Pour over chicken.
7. Cover; simmer 20 minutes.
8. Add potatoes and wine or water.
9. Heat through.
10. Sprinkle with parsley.
11. Yield: 4 to 6 servings.

margarine, chicken breast halves, onion, garlic, flour, thyme, salt, chicken, water, potatoes, red wine, parsley

Taken from www.cookbooks.com/Recipe-Details.aspx?id=762795 (may not work)