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Breast of Chicken with Cream

3 star rating
 

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Submitted by: MargeSLP

 

Skinless, boneless chicken breast halves are oven-baked and served with a rich sauce that contains butter, whipping cream, chicken broth, and your choice of either port, Madeira or vermouth.
 

Ingredients

  • 4 skinless, boneless chicken breast halves
  • 1/2 t. lemon juice
  • 1/4 t. salt
  • Pinch white pepper
  • 4 Tb. butter, melted
  • Sauce:
  • 1/4 cup chicken stock or broth
  • 1/4 cup Port, Madeira or dry white vermouth
  • 1 cup whipping cream
  • Salt and pepper
  • Lemon juice, as needed
  • 2 Tb. fresh minced parsley

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Method

Preheat oven to 400. Rub the chicken with a little lemon juice and sprinkle lightly with salt and pepper. Place chicken in a baking dish. Drizzle with butter. Bake for 7 to 10 minutes or till no longer pink. Remove to a warm platter and cover while making sauce. Pour the stock and wine into a saucepan along with the cooking butter from the baking dish. Boil down quickly over high heat until liquid is syrupy. Stir in the cream and boil down again over high heat until cream has thickened slightly. Off the heat, taste carefully for seasoning and add a few drops of lemon juice to taste. Pour the sauce over the chicken, sprinkle with parsley and serve at once.

 

Notes:

 

Number of Servings: 4

 

Submitted by: MargeSLP ()

 

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