24 chicken strips cut from deboned and skinned chicken breasts
flour
Oil
Salt, pepper and Accent to taste
2 oz. butter
1 heaping tsp. minced garlic
10 to 12 oz. chicken broth
1 tbsp. parsley flakes

Dredge chicken strips in flour. Blanch on all sides in a bland oil until golden brown on each side. Season with salt, pepper and Accent. When golden brown remove all oil and add butter and minced garlic. Allow butter and garlic to cook together until garlic becomes somewhat transparent, add broth and allow to simmer until sauce comes to desired consistency. Sprinkle on parsley.