1/4 c. butter
4 to 6 boneless, skinless chicken breast
1 garlic clove, minced
1 med. onion, sliced
2 tbsp. flour
1/2 tsp. dried thyme (optional)
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
Salt and pepper to taste

In large skillet, melt butter over medium heat. Saute chicken until brown; add onion and garlic. Cook about 5 minutes. In small bowl, combine flour and seasonings. Dissolve bouillon in water and stir in flour mixture. Pour over chicken; cover and simmer 20 minutes. Add potatoes and wine or water; heat through. Sprinkle with parsley.