Sauteed boned chicken breasts topped with a wonderful creamy wine sauce. This easy recipe was obtained from Betty-Ann Huberdeau favorite recipes. Makes 6 servings.

6 Halved boneless chicken breast 6
1/4 tsp White Pepper 1 mL
1/4 tsp Salt 1 mL
7 tbsp Butter 100 mL
2 tbsp Flour 25 mL
1/2 cup Chicken stock 125 mL
1/4 cup White wine 50 ml
1/4 cup Heavy cream 50 ml

Sprinkle the breasts lightly with salt.

Heat 5 tbsp [75 mL] of the butter in a 12 inch [30 cm] skillet. Add chicken breasts and cook 4 minutes over medium heat. Turn breasts and cook another 4 minutes or so until done. Remove chicken breasts from skillet and keep warm.

In a separate saucepan, melt the remaining 2 tbsp [25 mL] of butter. Blend in flour, 1/4 tsp [1 mL] salt and white pepper. Stir in chicken stock and cook over medium heat, stirring, until thickened. Add wine and simmer 2 minutes.

Just before serving stir in heavy cream and heat. Pour sauce over chicken.

Source: Great Dinners From Life

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