CHICKEN BREAST SUPREME |
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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. |
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| 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 | |||||||
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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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