Chicken Vesuvio

Chicken Vesuvio
Recipe courtesy of:

3 tablespoons olive oil
4 - 4 oz. boneless, skinless chicken breasts, pounded and lightly floured
2 tablespoons chopped garlic
¼ cup dry white wine
1/8 cup chicken stock
2 oz. salted butter
8 oz. cooked rotini

Heat oil in large skillet and saute chickens for about 2 minutes. Turn over and add garlic. Cook for about 2 more minutes - do not burn garlic or dry out chicken. Remove chickens, keeping them warm. Add stock and wine - reduce over high heat for about 2 minutes. Add butter, lower heat. Re-add chickens, cooking everything together for 1 or 2 minutes. Serve over cooked pasta.