1/4 c. butter
4 to 6 boneless chicken breast halves
1 med. onion, sliced
1 garlic clove, minced
2 tbsp. all-purpose flour
1/2 tsp. dried thyme (optional)
Salt and pepper to taste
1 chicken bouillon cube
1 c. hot water
1 (16 oz.) can whole potatoes, drained
1/4 c. red wine or water
Snipped fresh parsley

In a large skillet, melt butter over medium heat. Saute chicken until browned on both sides. Add onion and garlic; cook about 5 minutes.

In a small bowl, combine flour and seasonings. Dissolve bouillon in water and stir into flour mixture; pour over chicken. Cover; simmer 20 minutes. Add potatoes and wine or water; heat through. Sprinkle with parsley. Yield: 4-6 servings.