This one came as an accident, when trying to make something else, but I like it enough to keep the ingredients and method to use again. We had it last night, so pictures are below. This can be served over noodles or rice.
What you need: 3 chicken breasts, cut into long strips; a flour dredge* see below; 2 Tbs margarine for cooking; 1/2 cup white wine, about a cup of water, and 1 envelope of chicken stock - Oxo or similar, or 1 cup of chicken broth.
Flour dredge - here are 3 variations:(use rice or potato flour in place of all purpose to make it gluten free).
Spicy - 1/4 cup flour; 1/2 tsp salt; 1/2 to 1 tsp pepper; 1 tsp each onion and garlic powder; 1/2 tsp each chilli powder, cumin and corriander - or a Tbs of a cajun blend of spice.
Herb - 1/4 cup flour; 1/2 tsp salt; 1/2 to 1 tsp pepper; 1 tsp each onion and garlic powder; 1/2 tsp each ground sage, rosemary, thyme and basil; 1 Tbs crushed dried parsley leaves.
Garlic Lovers - 1/4 cup flour; 1/2 tsp salt; 1/2 to 1 tsp pepper; 1 tsp each onion and garlic powder; 2 Tbs of garlic dip mix, or 2 Tbs of a garlic spice blend - such as Dean and Cobbs Spicy Garlic.
What you do: Make the drege by mixing all the ingredients in a flat bottomed glass dish. Dip chicken pieces one at a time to coat evenly with your dredge. Place chicken pieces on a plate and repeat until all are coated. Heat a large skillet to medium high, and add margarine. Add chicken pieces in a single layer to brown. Meanwhile, add the liquids to your dredge mix, and whisk to blend all the flour. Cook in the microwave on high for 2 minutes, stirring every 30 seconds. Turn the chicken over to brown other side while sauce is cooking. Remove sauce from microwave, and pour over chicken in skillet. Reduce heat to medium low and cook for 20 to 30 minutes, until chicken pieces are well done. Prepare the side of either noodles or rice while the chicken is cooking.
We also had the spinach salad with the chicken and noodles.