1 C. dry white wine
Dash of parsley
Oil (very little)
1 bouillon cube
This is an eyeball recipe…no quantities = cook 'n taste to your liking!
Brown garlic in butter. Bread chicken in flour and dip in beaten egg. Fry chicken until golden brown on both sides. Add seasoning while cooking. Remove chicken and add 1 bouillon cube, 1 cup water and 1 cup wine. Scrape all drippings. Same should thicken. Add chicken and simmer for
about 20 minutes. If gravy needs additional flour, add until