Chicken in wine & cream sauce
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Chicken in wine & cream sauce
  Chicken    Wine    Poultry    Creams    Sauces  
Last updated 6/12/2012 12:49:31 AM. Recipe ID 10896. Report a problem with this recipe.
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      Title: Chicken in wine & 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
  
  




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Recipe ID 10896 (Apr 03, 2005)

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