LOCATION: Recipes >> Poultry >> Cream Sauce 02
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Cream Sauce 02
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Chicken in a Wine and Cream Sauce
4 chicken breasts, boned and cut in half
4 tablespoons melted butter
salt
white pepper
garlic powder
2 shallots, finely chopped
2 cloves garlic, put through a press
1 tablespoon butter
1/4 cup dry white wine
1/4 cup chicken broth
2 tablespoons parsley
pinch of thyme
1 cup cream
1 tsp. lemon juice
Dust chicken lightly with flour and baste with 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 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. Serves 4
Notes:
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.
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