1 clove garlic, medium size
2 tbsp. oil
4 skinned & boned chicken breast halves
1/4 c. white cooking wine
1 c. Ragu spaghetti sauce
1/8 tsp. salt
1/8 tsp. freshly ground pepper

Peel and mince garlic. Heat oil in a large skillet over high heat until rippling. Add chicken breasts, reduce heat to medium-high and cook about 5 minutes per side, turning once, until lightly browned and no longer pink. Remove to a plate. Reduce heat to medium. Add garlic to skillet and stir about 15 seconds. Add wine and simmer about 20 seconds. Add spaghetti sauce and simmer 2 to 3 minutes until slightly thickened. Stir in salt and pepper. Reduce heat to low and return chicken to skillet. Turn to coat with sauce and simmer for 10 minutes. Serve with your favorite pasta, spooning sauce over pasta and chicken breasts. Makes 4 servings.