Chicken Breasts in Cream Sauce
Chicken breasts browned in butter and baked in a creamy white wine sauce with celery and mushrooms.
Ingredients
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- 8chicken breasts
- 2 cupschicken stock
- 1/2 cupheavy cream
- 1/2 cupwhite wine
- 1Knorr Swiss stock cube
- 4 tablespoonsbutter
- 4 tablespoonswheat flour
- 1 cupthinly sliced celery
- 1can of mushrooms
Instructions
- Season the breasts the night before with salt, lemon, garlic and pepper.
- Debone and cut each into 2 pieces, removing the skin.
- Heat 4 tablespoons of butter to fry the breasts 5 minutes per side; remove.
- Sauté the celery slices.
- Melt 4 tablespoons of butter, add the flour mixing well, and boil 10 minutes with the cream.
- Add the wine or cognac.
- Combine with the breasts in a dish and bake.
Notes and variations
- The seasonings are thyme, bay leaf, cilantro and oregano.
- Serve with white rice.
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