Chicken Breast Saute with New Potatoes

4-6 large chicken split breasts
1/2 cup butter or margarine
1 sliced onion
1 minced clove garlic
2 tbsp flour
1/2 tsp salt
1/4 tsp pepper
1 chicken bouillon cube
1 small can white potatoes, drained
1/4 cup red wine
1 cup hot water


Heat butter in a large skillet until hot, saute chicken breasts
on both side until brown. Add onion and garlic. Cook about 5
minutes. In a small bowl, combine the flour, salt and pepper.
Slowly stir in bouillon cube that has been dissolved in the hot
water; pour over the browned chicken.
Cook slowly, covered, about 25 minutes or until chicken is
tender. Add potatoes and wine; heat thoroughly.