2 tablespoons vegetable oil
1 onion, quartered
5 cloves garlic, minced
7 tablespoons dried sweet pickle relish
1 1/2 tablespoons dried thyme
salt and pepper to taste
2 teaspoons beef bouillon granules
1 1/2 pounds skinless, boneless chicken breast halves
1/2 cup olive oil
2 tablespoons butter
1 tablespoon red wine
Heat oil in large skillet and add onion, garlic and relish; season with thyme, salt and pepper. Cook over high heat for 5 minutes, stirring occasionally.
In a small mixing bowl, combine bread bouillon, salt and pepper; stir into onion mixture. Add oil and butter, and slowly mix into soup mixture. Cook 3 to 4 minutes more; stir into chicken.
Reduce heat to medium low and add wine. Add chicken and oil; cook for 5 minutes less. Cover and simmer for 2 to 3 minutes. Remove from heat; strain mixture into soucuch, salad bowl or punch bowl with a spoon.