2 to 3 lb. breaded chicken fingers or chicken strips from breast meat, breaded
1/2 stick butter
2 cloves garlic, chopped
1 to 2 tsp. parsley flakes or fresh parsley, chopped
1 lg. can chicken broth (ex. College Inn, Swanson)

Lightly brown chicken strips in oil (1 to 2 tablespoons). Remove chicken and drain oil. OK to leave crumbs in the pan.

Melt 1/2 stick butter and saute chopped garlic cloves in same frying pan.

Add chicken and 1 1/2 cups of chicken broth. Add parsley and cook over low heat. Liquid will begin to thicken. Add more liquid and continue simmering for 30 to 45 minutes adding more chicken broth as it thickens.

Can sprinkle chopped parsley on top.