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Nutrition Facts
Serving Size 1 (293g) Recipe makes 2 servings The following items or measurements are not included below: 1 can new potatoes
Calories 268
Calories from Fat 119		(44%)
Amount Per Serving		%DV
	Total Fat 13.3g	20%
	Saturated Fat 7.8g	38%
	Monounsaturated Fat 3.5g
	Polyunsaturated Fat 0.9g
	Trans Fat 0.0g
Cholesterol 99mg		33%
Sodium 824mg		34%
Potassium 371mg		10%
Total Carbohydrate 7.4g		2%
	Dietary Fiber 0.6g	2%
	Sugars 1.9g
Protein 28.5g		57%
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Chicken Breast Saute

Recipe #51872 | 45 min | 5 min prep | add private note

⁽¹⁶⁾ RATE IT NOW Print Recipe

By: Kikimony
Jan 21, 2003

My mother has made this for years and we just love it. We serve it over rice. This is NOT a thick sauce, it is very thin and clear. But the taste is wonderful.

SERVES 2 (change servings and units)

Ingredients

2 large boneless skinless chicken breasts
2 tablespoons butter
1 small onion, chopped
1 clove garlic, minced
1 tablespoon flour
1/4 teaspoon salt
pepper, to taste
1 chicken bouillon cube
1 cup hot water
1 can new potato, well drained
parsley

Directions

1
Brown chicken on both sides in butter.
2
Add onion and garlic; cook about 5 minutes.
3
In a small bowl, combine flour, salt, and pepper.
4
Dissolve bouillion cube in hot water.
5
Slowly stir in the flour mixture, then pour mixture over browned chicken.
6
Simmer, covered, about 30 minutes or until chicken is tender.
7
Add potatoes and heat.
8
Garnish with parsley.
9
NOTE: You can use fresh boiled potato cubes instead (which is what I usually do).

Questions about this recipe?

Featured Reviews for This Recipe

From: April1

On Aug 18, 2009

I made this tonight and I used only half the butter and the rest canola oil. I also used real potatoes that I cooked in a different pot until fork tender. My 20 month old daughter at this like it was going out of style! So with that being said, it will be a keeper. Thank you for sharing.

1 person found this review helpful

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From: ana410ny

On Dec 17, 2008

My family loved it. I did change a couple of things. I used 6 pieces of skinless tenderloins (tenderized with a meat hammer). Instead of the butter, I used 1 1/2 tablespoon of EVOO, no salt, and 1 yellow potatoe (which I cubed up and cooked in a separate pot until fork tender). I think the key to making sure the meat does not come out rubbery is to tenderize it and as soon as you see it getting brown continue with the other steps (it can still be a little pink since it's going to be cooking for an additional 30mins). If you over cook it in the beginning it's going to be tough. When I was finished cooking it (25mins) the meat was very juicy and soft. Also my sauce came out a little thicker than most have described. But nonetheless it was delicious. Thank for the recipe.

1 person found this review helpful

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From: HeatherFeather

On Feb 15, 2003

This was delicious! Easy to prepare, moist and flavorful. I first boiled up 4 large potatoes(peeled & cut into large chunks) and used those in place of the canned as the recipe poster suggested. I thought the thin gravy tasted great & it had a lovely golden yellow color. Thanks for sharing this family favorite!

5 people found this review helpful

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From: Chef Franny

On May 4, 2006

This was great. I changed it a bit my seasoning the chicken with garlic powder, paprika, poultry seasoning and pepper. I added a bit of white cooking wine along with the bouillon broth and threw in some mushrooms along with the potatoes. Very good! We enjoyed it!

3 people found this review helpful

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