Phyllis - re Chicken Breasts in Creamy Wine Sauce

You are very welcome, Phyllis - it is one of my favorite company meals. As I said to Elly, it is written to be used in a regular oven. I like it because if you're doing it for company and short on time, you can make the entire dish up ahead of time (with the exception of the herb stuffing mix and melted butter which goes on during the last 10 minutes or so of cooking) and as a matter of fact, the recipe even says it's better prepared the day before and baked the next day. The flavors seem to blend better, and the chicken is moister.

I often combine it with carrots cut on an angle, and then steamed in a frying pan with a bit of water and some salt. This you can also do ahead of time and set it aside when the carrots are almost done. THEN, just before serving, put them back into the pan with some butter, and freshly chopped dill weed, and pepper and additional salt if you feel it needs it. Bring it back up to heat until the carrots are done to your preference of doneness. The fresh dill is great with the carrots, brightens them up amd they go very well with the chicken dish.

Hope you enjoy it - let us know.

June