Chicken with White Wine Sauce

Chicken with White Wine Sauce

Saute (4 small or two large, butterflied) chicken breasts in olive oil.
Add few cloves of crushed garlic and brown.
Remove chicken from heat and place in baking pan.

Stir in about 1/4 cup flour to pan remains.
Slowly mix in 2 cups chicken broth.
Season with parsley, salt, and pepper.
Add a few splashes (maybe totalling 1/8-1/4 cup) of white wine.

Bake covered 1-1.5 hours at 350.

Serve over rice.