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 9×13-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 —–