| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
French |
Meat/poul |
4 |
Servings |
INGREDIENTS
| 4 |
|
Boneless, skinless chicken breast halves |
| 1/2 |
ts |
Lemon juice |
| 1/4 |
ts |
Salt |
|
pn |
White pepper |
| 4 |
tb |
Butter |
| 1/4 |
c |
White or brown stock or canned beef bouillon |
| 1/4 |
c |
Port, meadeira or dry white vermouth |
| 1 |
c |
Heavy cream |
|
|
Salt, white pepper and lemon juice to taste |
| 2 |
tb |
Parsley; freshly minced |
INSTRUCTIONS
SAUCE
Prehaet oven to 400 degrees. Rub the chicken breasts with drops of lemon
juice and sprinkle lightly with salt and pepper. Heat butter in a casserole
dish until foaming. Quickly roll the chicken in the butter, lay a round of
waxed paper to fit the casserole on top of them and place in a hot oven.
After 6 minutes, press tops of chicken with your finger; if they are still
soft and squashy, return to oven for a mnute or two more. They are done
when they feel lightly springy and resilent; do not overcook. REmove
casserole from oven, put chicken in a hot serving dish; cover and keep warm
while making hte sauce which will take 2 to 3 minutes. To make sauce: Turn
a burner to high and pour the stock or bouillon and the wine into the
casserole with the hot butter. Stirign the liquid constantly, boil down
rapidly over high heat until lightly thickened. Season carefully with salt,
pepper, and drops of lemon juice. Pour the sauce over the chicken,
sprinkle with parsley and serve immediately
Nutritional info per serving: 473 cal; 28g pro, 4g carb, 37g fat (69%)
Source: The French Chef Cookbook Miami Herald 4/4/96
Formatted by Lisa Crawford, 4/12/96
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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