2 whole chicken breasts
1/4 lb. butter
1 onion, sliced
1 clove garlic, minced
2 tbsp. flour
1/2 tsp. salt
1/4 tsp. pepper
1 chicken bouillon cube
1 can white potatoes, drained
1/4 c. red wine

Melt butter. Cook chicken 10 minutes or brown on both sides. Add onions and garlic. Cook about 5 minutes until soft. Combine flour, salt and pepper. Dissolve bouillon cube and add to flour mix. Stir constantly. Pour over chicken. Cover and cook slowly about 25 minutes or until fork tender. Add potatoes and wine and heat through.