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Chicken Breast Saute with New Potatoes

5 large chicken breast halves
1/4 cup red wine
1/2 cup butter or margarine
1 sliced onion
1 minced clove garlic
2 tablespoons all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
1 chicken bouillon cube
1/4 tespoon pepper
1 small can white potatoes, drained
1 cup hot water
Snipped parsley

1. In hot butter in large skillet, saute chicken breast on both sides until brown. Add onion and garlic. Cook about 5 minutes.
2. In small bowl combine flour, salt, pepper. Slowly stir in bouillon cube dissolved in hot water; pour over browned chicken. Cook slowly, covered, about 25 minutes or until chicken is tender. Add potatoes and wine; heat. Garnish with parsley.

Makes 4 servings.

Recipe provided courtesy of the National Chicken Council. Used with permission.