Chicken Breast Supreme

*CHICKEN BREAST SUPREME*
Sautéed 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
	Salt
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