4-6 chicken breasts, boneless
1/4 c. olive oil
1 med. onion, sliced
1 clove garlic, minced
2 tsp. flour
1/2 tsp. salt
1/4 tsp. pepper
1 chicken bouillon cube
1 c. hot water
1/4 - 1/3 c. red wine

Saute chicken in hot olive oil in Dutch oven until both sides are golden. Add onion and garlic. Cook until onion is clear. Combine the flour, salt, pepper. Dissolve bouillon cube in the hot water, then stir the flour into it well. Pour over the chicken. Cook over low heat, covered for 30 minutes until tender. Stir in the wine and heat thoroughly. Garnish with parsley. Serve over rice. This recipe freezes well. Serves 4 to 6.