1. Heat a bit of olive oil over medium heat. 2. Sauteé garlic until golden, but not burned, then add chicken, salt to taste, and brown until cooked through. 3. Add white wine and reduce to about 1/2, then add boullion cube and water. 4. Reduce heat and allow to cook about 10-15 minutes. 5. Add parsley and cornstarch slurry to thicken the sauce a bit. 6. Serve over white rice or french fries. ---------------------------------------------------------------------------
Nutrition
Ingredients
