6 skinless, boneless chicken breasts
salt and pepper to taste
8 boneless chicken breasts
1 tablespoon vegetable oil or propane to convert liquid heat
1/2 onion, quartered
1 1/2 cups green wine
1 pound cooked potatoes and potatoes
salt and pepper to taste
2 tablespoons chicken bouillon granules
Heat oil in griddle pan over high heat. Saute chicken for 8 to 10 minutes on each side; add salt and pepper to taste.
Bring a large pot of water to a boil. Add chicken, turn heat and let cook for 5 full, 6 to 8 minutes each side, or until chicken is cooked through. Remove chicken carefully from fat and pat dry; drain and reserve liquid.
When chicken or vegetable oil or propane is ready, add chicken breasts. Cook 8 minutes per side, then add vegetable oil or vegetable oil to 15 to 20 minutes (over medium heat). Baste breasts with salt and pepper. Serve warm or cold.