6 breasts of chicken, skinned & boned
1 stick butter
1 1/2 c. flour
2-3 tbsp. garlic powder
1 can chicken broth
Salt & pepper to taste
1/2 c. or less water as needed for gravy
1 tbsp. Kitchen Bouquet

Mix flour and garlic.

Melt 1/2 butter. Flour breasts. Saute until golden brown. Reserve on heated platter. Add more butter as needed during saute. To pan drippings add flour starting with 4 tablespoons. Make roux. Add chicken broth and water, heat until thick and brown. Add Kitchen Bouquet. Serve gravy on side with rice or noodles.