2 teaspoons oil
4 single chicken breasts (16 oz. raw weight) skinned,
boned, washed, cut into 1" strips
5 to6 cloves garlic
2-1/4 cups chicken broth
1/4 cup low-sodium lemon juice
1/3 cup dry white wine
1/4 teaspoons salt 
Ground black pepper to taste

Makes 4 servings.

From Leona's Kitchen

In a large skillet, heat oil to medium high. 
Stir-fry chicken strips until well browned on both sides. Remove chicken pieces and set aside. 
Sauté garlic slices until soft and golden. 
Stir in chicken broth, lemon juice, and wine.
When mixture is hot, reduce heat to medium and return
chicken to skillet. 
Simmer a few minutes to heat through. 
If desired, thicken sauce with pinch of instant potatoes. Serve over rice.