Recipe: Chicken in Wine and Cream Sauce

Chicken in Wine and Cream Sauce

Chicken in a delicate instant wine and cream sauce note: the wine sauce can be prepared in advance and reheated at time of serving.

4 chicken breasts; boned and cut in half*
4 tbsp butter; melted
salt
white pepper
garlic powder

Instant wine and cream sauce
2 shallots; finely chopped**
2 cloves garlic; put through a press
1 tbsp butter
1/4 cup dry white wine
1/4 cup chicken broth; undiluted
-canned
2 tbsp parsley
1 pinch thyme
1 cup cream
1 tsp lemon juice

Dust chicken lightly with flour and baste with 4 Tbsp. 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 wine and broth and cook over medium-high heat until liquid is 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.

* 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

Servings: 4