4 chicken breasts, skin and bones removed
3 tbsp. olive oil
3 tbsp. white wine
1 can chicken broth (or diluted stock)
1 bulb (at least 7 cloves) garlic, crushed or pressed
1 1/2 tbsp. cornstarch dissolved in 1/2 cup water

Skin and bone breasts if necessary. Flatten breasts with pounder or between two, heavy flat objects.

Heat heavy NOT non-stick skillet about 5 minutes over medium-high heat. Add olive oil, and brown flattened breasts about 5-7 minutes per side reducing heat slightly if necessary.

Remove breasts, raise heat, add white wine and scrape skillet with flat wooden spoon to remove all residue.

Add broth and garlic. Bring to boil. Remove from heat and stir in cornstarch/water.

Return to medium-low heat, add breasts and barely simmer about 20 minutes.

Submitted by: Mike Thies