3 lbs. chicken tenders (or boneless breast, cut in bite size pieces)
3 tbsp. butter
2 cloves garlic
Generous salt
2-3 tsp. oregano
1/2 c. white wine
1/2 anisette

Saute chicken in butter and garlic. Add salt, pepper to taste and oregano. Saute a few minutes on each side. Add wine and anisette. Cover and simmer on low heat until tender (10-15 minutes). Serve over rice.