2 boneless skinless chicken breasts
about 28 to 32 ounces of canned chicken broth
1 clove garlic
1 coarsely chopped onion
Rinse and pat dry the chicken breasts.
In a medium pot put your chicken broth, onion and garlic.
Bring to a boil and then turn down to very low heat. Put chicken breasts into broth and cook for 10 minutes and turn over in the broth and cook for 10 minutes more.
Remove from pan and keep warm.
Remove the broth from the pan and set aside temporarily.
Put 2-3 tablespoons of butter and the same of flour into the pan. Cook for a few minutes to take away the raw taste of the flour.
Add herbs of your choosing such as tarragon which I like with chicken.
Scrape any bits off the bottom of the pan then return the broth to the pan. Stir for a few minutes and the sauce will thicken. Serve the sauce over the chicken.
Cooks note: You may add mushrooms to the sauce or some parsley or your favorite herb.
This sauce with the chicken is very nice served with rice.