Shared by Alex Jay Berman

Easy stuff:

Cut chicken breasts lengthwise to thin them out, then marinate them for a few minutes in a mixture of a soft drink (Coke, Dr. Pepper, root beer, whatever) and an alcoholic beverage (Rum, brandy, whatever--if you use tequila or whiskey, add in some sugar)--you can put spices in there as well.

Heat up some olive oil in a skillet.

Flour the breasts, then drop them in a bowl with beaten egg (and maybe a little oil to stretch the mixture.

Make some thickened chicken broth (bouillion and water or canned stuff, then add wine and maybe chives or tarragon or basil or thyme or sage), then stir in a spoonful of cornstarch (size of the sppon depends on how much you want to stretch the sauce; less to stretch it more).

Drop some minced garlic in the skillet; heat for a minute.

If you want, take some chopped-up onions, pepper, mushrooms, or whatever you like, and sautee them in.

Put the chick-chick in the skillet; brown well. (some people prefer to remove whatever veggies they've put in, then add them to the skillet again when the chicken is done)

Wen the chicken is done, pour in the broth and heat for a minute or two, turning the chicken and stiring a bit.

Serve over rice, pasta, ramen or sobe noodle, roasted or boiled new potatoes, toasted rye bread, whatever sauce you have. Done.