*  Exported from  MasterCook  *
                        SUPREMES DE VOLAILLE A BLANC
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 Serving Size  : 4    Preparation Time :0:00
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   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    4                    Boneless, skinless chicken
                         -breast halves
      1/2   ts           Lemon juice
      1/4   ts           Salt
            pn           White pepper
    4       tb           Butter
      1/4   c            White or brown stock or
                         -canned beef bouillon
      1/4   c            Port, meadeira or dry white
    1       c            Heavy cream
                         Salt, white pepper and lemon
                         -juice to taste
    2       tb           Parsley -- freshly minced
   Prehaet oven to 400 degrees.  Rub the chicken breasts
   with drops of lemon juice and sprinkle lightly with
   salt and pepper.  Heat butter in a casserole dish
   until foaming.  Quickly roll the chicken in the
   butter, lay a round of waxed paper to fit the
   casserole on top of them and place in a hot oven.
   After 6 minutes, press tops of chicken with your
   finger; if they are still soft and squashy, return to
   oven for a mnute or two more. They are done when they
   feel lightly springy and resilent; do not overcook.
   REmove casserole from oven, put chicken in a hot
   serving dish; cover and keep warm while making hte
   sauce which will take 2 to 3 minutes. To make sauce:
   Turn a burner to high and pour the stock or bouillon
   and the wine into the casserole with the hot butter.
   Stirign the liquid constantly, boil down rapidly over
   high heat until lightly thickened. Season carefully
   with salt, pepper, and drops of lemon juice.  Pour the
   sauce over the chicken, sprinkle with parsley and
   serve immediately
   Nutritional info per serving: 473 cal; 28g pro, 4g
   carb, 37g fat (69%)
   Source: The French Chef Cookbook
   Miami Herald 4/4/96
   Formatted by Lisa Crawford, 4/12/96
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