1 1/2 pound boneless, skinless chicken breast halves 1/3 cup flour 4 tablespoons butter 3 cloves garlic, chopped 3/4 cup hot water 1/2 cup dry white wine 1 chicken bouillon cube salt and pepper, to taste parsley, chopped (for on top when serving)
Cut chicken into 1 x 2 (or 3) inch pieces. Dredge in flour and shake off excess.
Melt butter slowly until foam is gone. Add garlic and chicken. Saute until cooked. Remove from pan.
Dissolve bouillon in water; add to wine. Deglaze pan with wine mix and cook until reduced to 1/2. Return chicken and season. Heat until warm; serve with rice or spinach noodles or pilaf.