Total Time
Prep 5 mins
Cook 40 mins

My mother has made this for years and we just love it. We serve it over rice. This is NOT a thick sauce, it is very thin and clear. But the taste is wonderful.

Ingredients Nutrition


  1. Brown chicken on both sides in butter.
  2. Add onion and garlic; cook about 5 minutes.
  3. In a small bowl, combine flour, salt, and pepper.
  4. Dissolve bouillion cube in hot water.
  5. Slowly stir in the flour mixture, then pour mixture over browned chicken.
  6. Simmer, covered, about 30 minutes or until chicken is tender.
  7. Add potatoes and heat.
  8. Garnish with parsley.
  9. NOTE: You can use fresh boiled potato cubes instead (which is what I usually do).


Most Helpful

This was delicious! Easy to prepare, moist and flavorful. I first boiled up 4 large potatoes(peeled & cut into large chunks) and used those in place of the canned as the recipe poster suggested. I thought the thin gravy tasted great & it had a lovely golden yellow color. Thanks for sharing this family favorite!

HeatherFeather February 15, 2003

This was delicious! My whole family enjoyed it. I used 2 good sized cubed potatoes instead of the canned potatoes. My sauce was not thin, but a nice "gravy" consistency. Maybe because I used soup base instead of the bouillon cube? I don't know. But I liked it!

cuisinebymae April 19, 2003

I made this tonight and I used only half the butter and the rest canola oil. I also used real potatoes that I cooked in a different pot until fork tender. My 20 month old daughter at this like it was going out of style! So with that being said, it will be a keeper. Thank you for sharing.

April1 August 18, 2009

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