Garlic Chicken

1 1/2 lbs Chicken breasts cut into strips
flour
butter
1 HEAD of garlic, remove skin and chop up
2 cans chicken boullion or eqivalent to 2 Cups

Add about 1/4 C butter to pan and on med heat LIGHTLY brown garlic. Remove garlic from pan.

Add more butter, about 1/2 C and while it's melting, flour each chicken strip and add to the pan. Cook till done, lightly brown on both sides, remove chicken strips as they become done.

When all chicken is done, add back all pieces of chicken and the chicken broth. Stir well scraping bottom of pan. Bring to boil, then drop heat to low till the flour on the browned chicken thickens the bouillon into a gravy.

Serve over rice or potatoes.

amber
CO

Frm my ex b/f/ roomie Jeff in PA.