1 chicken bouillon cube
1/4 c. boiling water
4 tbsp. oil
3 lg. cloves garlic, crushed
4 chicken breasts
2 tbsp. butter
2 c. white wine

Dissolve bouillon in water and reserve. In a deep skillet, heat oil and brown garlic. Brown chicken breasts on both sides. Turn skin side up and butter, cover and saute for 15 minutes. Turn chicken over and add bouillon. Stir, cover and saute 15 minutes more. Add wine and mushrooms, saute for 15 minutes. Serve with white rice.