Chicken In Wine And Cream Sauce

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Title: Chicken In Wine And Cream Sauce
Categories: Poultry
Yield: 1 servings


4 chicken breasts -- boned and
: cut in hal
4 TB butter -- melted
: salt
: white pepper
: garlic powder
: Instant wine and cream
: sauce:
2 shallots -- finely chopped
2 cloves garlic -- put through
: press
1 TB butter
1/4 c dry white wine
1/4 c chicken broth -- undiluted
: canned
2 TB parsley
1 pn thyme
1 c cream
1 ts lemon juice

Chicken in a delicate instant wine and cream sauce
note: the wine sauce can be prepared in advance and
reheated at time of serving * can substitute 2 small
fryer chickens (about 2 1/2 lbs), cut into pieces, for
the chicken breasts * can substitute 1/4 cup green
onions for the shallots Dust chicken lightly with
flour and baste with 4 Tblsp. melted butter. Sprinkle
with salt, white pepper, and garlic powder. Place
chicken in a 9x13-inch roasting pan and bake in a 325
degree oven for about 15-20 minutes or until just
cooked through. Do not overcook. Meanwhile, saute
shallots and garlic in butter until the shallots are
soft, but not browned. Add winde and broth and cook
over medium-high heat until liquidis reduced to about
one-half. Add the remaining ingredients and simmer
sauce until slightly thickened, abot 3 minutes. Place
the warm chicken on a lovely platter and spoon the
sauce over all. Serves 4

Recipe By : The Joy of Eating French Food: Great
French dishes made easy

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