Chicken Saute with Garlic-Wine Sauce
I prepared this tonight for dinner and it went over VERY WELL! I served it with some oven roasted potatoes and a fresh corn & zucchini medley. Everyone always asks me for photos—so I made sure to grab my camera this time.
1 lb. boneless, skinless chicken breasts
4 tablespoons butter
2-3 cloves garlic, finely chopped
salt, to taste
black pepper, to taste
1/2 cup white wine
Cut each breast into four pieces. Brown the chicken pieces in the butter, turning each piece to brown evenly. Once the pieces are browned, add chopped garlic and continue cooking for a minute or two. Be sure not to burn the garlic. Add salt and freshly ground pepper to taste and 1/2 cup white wine. Cook over a low flame until chicken is tender. Remove chicken to a serving dish and pour the pan juices over it. Garnish with finely chopped parsley.