CHICKEN BREAST SUPREME
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