4 chicken breasts
1 cup garlic - finely chopped
2 tsp hot pepper sauce
1 onion - chopped
5 fl. chicken stock
1 Tbsp olive oil
2 fl. white wine
salt and pepper

Heat the oil in a frying pan, add the chicken breasts and cook them
gently on all sides over a gentle heat until just coloured. Add the garlic,
onion and hot pepper sauce to the pan and stir well. Pour over the wine,
increase the heat and cook until the wine has
evaporated. Reduce the heat and stir in the stock. Season with salt and
pepper and allow to cook through, covered, for 10
minutes. Remove the breasts to a preheated plate and raise the heat to
reduce and thicken the sauce. pour a little sauce over each chicken breast and
serve.

VARIATION: Sprinkle over lots of freshly chopped chives just before
serving.