Supremes de Volaille a BLANC (Chicken with Cream Sauce)

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chiquita1726

Prep Time

0
min.

Total Time

45
min.

Servings

What You Need

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4 boneless skinless chicken breasts
Jewel-Osco — $9.99 thru 10/31
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
Treasure Island — 1 lb for $1.69 thru 10/31

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Make It

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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.

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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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