Chicken And Potato Saute

• 1/4 cup butter, cubed
• 4 to 6 boneless skinless chicken breast halves
• 1 medium onion, sliced
• 1 garlic clove, minced
• 2 tablespoons all-purpose flour
• 1/2 teaspoon dried thyme, optional
• Salt and pepper to taste
• 1 teaspoon chicken bouillon granules
• 1 cup hot water
• 1 can (16 ounces) whole potatoes, drained
• 1/4 cup red wine or water
• Minced fresh parsley

1. In a large skillet, melt butter over medium heat. Brown chicken on both sides. Add onion and garlic; cook about 5 minutes.
2. 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.

butter, chicken, onion, garlic, flour, thyme, salt, chicken bouillon granules, water, potatoes, red wine, fresh parsley

Taken from www.tasteofhome.com/recipes/chicken-and-potato-saute/ (may not work)