1/4 c  Butter
4    -(up to)
6    Chicken breasts
1    Onion; sliced
1    Clove garlic; minced
2 tb Flour
1/2 ts Salt
1/4 ts Pepper
1    Chicken bouillon cube
1 c  Hot water
1 cn (#303) small white potatoes;
-drained
1/4 c  Red wine
Snipped parsley

In hot butter in a large skillet, saut‚ chicken breasts on both sides
until brown. Add onion and garlic; cook about 5 minutes.

In a small bowl combine flour, salt, pepper; slowly stir in bouillon cube
that has been dissolved in hot water. Pour over browned chicken; cook
slowly, covered, about 25 minutes or until chicken is tender. Add potatoes
and wine; heat. Garnish with parsley. Serves 4 to 6.