4 chicken breasts, skinned and boned
2 tbsp. vegetable oil
2 tbsp. white wine (or broth)
1 1/2 cups (about) chicken broth
1 medium BULB garlic, cloves peeled and crushed/pressed
2 tbsp. corn starch dissolved in 1/3 cup warm water

Spread out boned, skinned chicken breasts and pound with a flat object until about 1/2-inch thick. Put plastic wrap on top of the breasts to minimize mess. If present, the tenderloins will separate--just use them as another piece or save for another dish that calls for tenders.

Heat a large heavy skillet on medium-high heat for a few minutes. Add vegetable oil and heat for another minute. Brown breasts about 3 to 4 minutes per side -- they should be nicely golden.

Remove breasts and add the white wine. Use a flat wooden spoon to remove what is stuck to the skillet. Immediately add the chicken broth.

Bring to a full boil, remove from heat and stir in the dissolved corn starch. Return to heat, add the browned breasts and garlic. Return to the boil, cover, and reduce heat to barely a simmer and continue to cook for about 20 minutes.

Serve with mashed potatoes whipped until they are fluffy and a green vegetable like steamed asparagus and/or salad.

For two servings, reduce only the number of breasts -- any leftover gravy freezes well. For 6-8 servings, double everything.

Submitted by: Mike Thies