SUPREMES DE VOLAILLE A BLANC (CHICKEN WITH CREAM SAUCE)

Supremes de Volaille a BLANC (Chicken with Cream Sauce) image

Provided by My Food and Family

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Number Of Ingredients 10

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Ingredients

4 units chicken breasts
0.25 cups butter
1 tablespoons vegetable oil
0.25 cups chicken bouillon
0.25 cups dry white wine
1 cups heavy cream
1 units tarragon leaves
1 units parsley flakes
1 units salt
1 units lemon juice

Steps:

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.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g