---------- Recipe via Meal-Master (tm) v8.04
  
       Title: Chicken In Wine And Cream Sauce
  Categories: Poultry
       Yield: 1 servings
  
  
         4    chicken breasts -- boned and
   :          cut in hal
         4 TB butter -- melted
   :          salt
   :          white pepper
   :          garlic powder
   :          Instant wine and cream
   :          sauce:
         2    shallots -- finely chopped
         2    cloves garlic -- put through
   :          press
         1 TB butter
       1/4 c  dry white wine
       1/4 c  chicken broth -- undiluted
   :          canned
         2 TB parsley
         1 pn thyme
         1 c  cream
         1 ts lemon juice
   
   Chicken in a delicate instant wine and cream sauce
   note:  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 Dust chicken lightly with
   flour and baste with 4 Tblsp. 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 liquidis 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
   
   Recipe By     : The Joy of Eating French Food: Great
   French dishes made easy
  
 -----

Plain Text Version of This Recipe for Printing or Saving