“Tasty and easy! You can throw this together in just about a half an hour. I like to add extra garlic, and throw in an extra bit of wine (for the chef, of course!). Always a hit!”
READY IN:
30mins
SERVES:
4-6
UNITS:
US

Ingredients Nutrition

  • 1 whole chicken, cut into small pieces or 1 1/2 lbs boneless, skinless breasts cut into bite sized pieces
  • 5 cloves garlic, thinly sliced
  • 1 cup white wine
  • 1 beef double bouillon cubes (knorr)
  • salt
  • 1 cup water
  • 1 teaspoon cornstarch, mixed with 1 tablespoon water
  • 14 cup chopped parsley
  • olive oil

Directions

  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.

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