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Supremes de Volaille a BLANC (Chicken with Cream Sauce)

Kraft Memeber Recipe
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Makes: 4 servings Total Time: 45 min
Category: Dinner Entrees Sub Category: Chicken & Turkey Entrees

what you need
  • 4 boneless skinless chicken breasts
  • 1/4 cup butter
  • 1 Tbsp. vegetable oil
  • 1/4 cup chicken bouillon
  • 1/4 cup dry white wine
  • 1 cup heavy cream
  • Tarragon leaves to taste
  • Parsley flakes to taste
  • Salt & pepper
  • Lemon juice
make it
Saute chicken breasts in butter and oil in skillet for 6-8 minutes, until golden brown. Touch to test for doneness. Remove to serving platter and keep hot.

Add chicken bouillon and wine to drippings in skillet. Simmer, stirring to scrape leavings, until syrupy. Sir in heavy cream and simmer until slightly thickened. Season with tarragon, parsley, salt, pepper and lemon juice to taste.

Pour over breasts and garnish. Serve hot.
Notes
Variation: Saute sliced mushrooms in drippings for 5 minutes before adding the bouillon and wine. AWESOME!!!!

This is great served with mashed potatoes (the gravy is good on top of that too), and a green veggie! I generally make a double batch of the sauce.
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