Chicken Vino Blanco

Simple and diverse, this chicken and sauce can be served over just about any vegetable.

Chicken Vino Blanco

Chicken Batter:
1/4 teaspoon salt
1/4 teaspoon pepper
1 cup flour

Wine Sauce:
5 tablespoons butter substitute
4 pressed garlic cloves
1/2 teaspoon thyme
1/2 teaspoon sage
1/2 teaspoon salt
2 cups white wine
1 cup Swanson chicken broth

Cut up all Chicken Breasts into bite sized cubes. Melt 3 tablespoons of the butter in a large skillet. Mix together the flour and the salt and pepper meant for the batter. Carefully coat all chicken cubes and brown in skillet. Remove and place in a shallow dish and cover (this keeps juices in).

Melt down the rest of the butter. Mix in garlic, and all spices. Add chicken back into the mix and coat throughly. Add in white wine, allow to come to a boil for 5-7 minute. After the wine has cooked down, add in chicken broth, bring to a boil and then simmer for an additional 5-7 minute.