Chicken pan-fried in a mixture of margarine and chicken bouillon.
INGREDIENTS (for 4 servings):
- 4 skinless, boneless chicken breast halves
- 4 tablespoons margarine
- 2 tablespoons chicken bouillon granules
Melt margarine in a medium skillet over medium heat. Stir in bouillon granules; when melted together, add chicken and brown, turning often. If necessary, add a little more margarine and bouillon. Cook for about 20 minutes, or until chicken is cooked through and juices run clear.