1 (2 1/2 - 3 lb.) broiler fryer chicken, cut breast 1/4"
2 tbsp. cooking oil
1 sm. onion, chopped (1/4 c.)
1 sm. garlic clove, minced
1 tsp. cornstarch
1/2 tsp. chicken bouillon cube
1 tsp. butter
Dash of white pepper
1/3 c. milk
1 tbsp. dry white wine
3 oz. med. size noodles
1 tbsp. snipped parsley

Bone chicken, cut into 1/4 pieces. Combine 1/4 cup white wine and oil, pour over chicken. Cover and marinate chicken 2 hours. Drain well, keep marinade (thread chicken pieces on skewers). Place on an unheated rack of broiler. Broil chicken 5 to 6 minutes, turning several times. Brush with marinade. Fry in oil 2 to 3 minutes more.

Cook onion and garlic in butter, stir in cornstarch, chicken bouillon and pepper. Add milk, cook until thickened. Stir in wine; heat well. Serve with noodles (cooked), toss noodles with parsley and teaspoon of butter. Put chicken atop of noodles. Spoon sauce over chicken. Serves 2.