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2 broiler-fryer chicken breast quarters
1 cup white wine
1/2 teaspoon coarsely ground pepper
1/2 teaspoon salt
1 bay leaf, broken in half
1 medium onion, sliced
1 clove garlic, minced
2 tablespoons butter
1/2 cup sour cream
In medium fry pan, place butter and garlic and heat to medium temperature, about 2 minutes or until garlic is light brown. Add chicken and cook, turning, about 10 minutes or until brown on all sides. Place onion slices on bottom of pan under chicken; add cloves and bay leaf. Sprinkle chicken with salt and pepper; pour wine over chicken. Cover, reduce temperature to low and simmer about 40 minutes or until fork can be inserted in chicken with ease. Remove chicken to serving plates and keep warm. To pan drippings, add sour cream and cook, stirring, about 2 minutes until warm but not boiling. Spoon over chicken. Makes 6 Servings.
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