| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
Dutch |
Poultry |
4 |
Servings |
INGREDIENTS
| 2 |
tb |
Butter or margarine |
| 4 |
|
Chicken breast halves; boned and skinned |
|
|
Pepper |
| 1/4 |
c |
Chicken bouillon |
| 1/4 |
c |
White wine |
| 1/2 |
pt |
Whipping cream |
| 2 |
tb |
Cornstarch |
| 1/2 |
c |
Water |
INSTRUCTIONS
Melt butter or margarine in a large Dutch oven. Add chicken and cook for 10
minutes over low heat. Sprinkle with pepper. Remove chicken and set aside.
Add bouillon, wine and whipping cream. Stir well. Combine cornstarch and
water. Add to liquid mixture, stirring constantly. Pour over chicken and
serve with rice. Yield: 4 servings.
HARRIED HARPER BAKER
(MRS. BRIAN)
From <Traditions: A Taste of the Good Life>, by the Little Rock (AR) Junior
League. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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