Clay Street Deli and Annie's Pantry

Main Dishes and Casseroles · Page 51

Chicken Breasts in Cream Sauce (author's favorite)

Yield: 8 servings

Ingredients

  • 4 whole chicken breasts, split, boned, skinned
  • 1 tsp salt
  • 1/4 tsp pepper
  • 2 Tbs butter or margarine
  • 1 cup whipping cream
  • 1 cup all-purpose flour
  • 1/2 cup chicken broth
  • 1/2 cup dry white wine
  • 2 Tbs vegetable oil
  • minced parsley

Instructions

Place each half chicken breast on a sheet of waxed paper. Flatten chicken to 1/4 inch thickness using meat mallet or rolling pin. Combine flour, salt and pepper; stir well. Dredge chicken in flour mixture and let stand 20 minutes. Reserve 2 tablespoons flour mixture. Heat butter and oil in heavy skillet. Cook chicken in butter mixture over medium heat 5 to 7 minutes on each side or until golden brown. Remove chicken to a warmed serving platter. Combine whipping cream, broth and wine and set aside. Stir reserved flour mixture into pan drippings. Cook 1 minute, stirring constantly. Gradually add cream mixture. Cook over medium heat, stirring constantly until thickened and bubbly. Pour sauce through a sieve over chicken. Sprinkle with parsley. Yield: 8 servings.

© 1986 Clay Street Deli and Annie's Pantry™. All rights reserved including the right to reproduce this book or parts thereof in any form. Printed page 51.