Chicken Piedmantasa - cooking recipe

Ingredients

6 or 8 skinless, boned chicken breasts
3 c. flour (in a plastic bag)
1 tsp. each: oregano, rosemary, paprika, basil leaves, Italian seasoning, thyme, salt and pepper (in bag with flour)
garlic powder to taste (I like lots; in bag with flour)
3 chicken bouillon cubes, dissolved in 1 c. boiling water
1 c. white wine

Preparation

Place chicken breasts between 2 sheets of wax paper; pound with mallet until flat like a pancake.
Dip pounded chicken in flour-seasoning mixture in plastic bag.
Do not crowd.
Toss until coated.
In a large skillet, melt butter.
Brown chicken breasts on each side.
Keep adding butter as needed while browning the chicken.
Do not allow chicken to burn.
In an 11 x 9 x 2-inch glass baking dish, layer browned chicken pieces.
Add wine and chicken broth to skillet, stirring getting all the goodies left from frying the chicken; pour wine-broth mixture over chicken breasts.
Cover with foil and bake at 300\u00b0 for about 35 to 40 minutes.
This dish may be frozen.
Serves 6 to 8.