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Chicken in a Wine and Cream Sauce

A home-style Chicken in a Wine and Cream Sauce made with Chicken Breasts Boned And Cut In Half, Butter, Salt, White Pepper, and Garlic Powder. Serves 4. Scale it up or down for the number of people at the table.

Ingredients

• 4
• 4 tbsp
• Salt
• White Pepper
• Garlic Powder
• 2
• 2 clove
• 1 tbsp
• 1/4 cup
• 1/4 cup
• 2 tbsp

Method (preview)

1. 1

   Dust chicken lightly with flour and baste with melted butter.

2. 2

   Sprinkle with salt, white pepper, and garlic powder.

3. 3

   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.

4. 4

   Do not overcook.

5. 5

   Meanwhile, saute shallots and garlic in butter until the shallots are soft, but not browned.

6. 6

   Add winde and broth and cook over medium-high heat until liquid is reduced to about one-half.

7. 7

   Add the remaining ingredients and simmer sauce until slightly thickened, abot 3 minutes.

8. 8

   Place the warm chicken on a lovely platter and spoon the sauce over all. Serves 4

9. 9

   Can substitute 2 small fryer chickens (about 2 1/2 lbs), cut into pieces, for the chicken breasts.

10. 10

    Can substitute 1/4 cup green onions for the shallots.