4 chicken breasts
1/2 to 3/4 c. flour
1/2 tsp. garlic salt
1/8 tsp. Old Bay seasoning
1 egg, beaten
1 1/2 c. water
1 tsp. Worcestershire sauce
3 tbsp. butter
1/4 c. beer or dry white wine
2 chicken flavor bouillon cubes
3/4 c. plain yogurt or sour cream

Skin chicken breasts. Mix flour, garlic salt, Old Bay seasoning on waxed paper. Coat chicken; roll first in egg then in seasoned flour; reserve extra flour. In a large skillet brown chicken on all sides in hot butter. Add bouillon cubes, wine, water, Worcestershire sauce. Simmer 30 to 45 minutes or until tender. Remove breasts, make thickening of flour mixture. Add to sauce. Boil one minute. Stir in yogurt or sour cream. Serve hot with chicken.