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For Uncle Wally
CHICKEN
BREASTS WITH LEMON CREAM SAUCE
4 chicken
breast (8 oz each), flatten to 1/3 inch
3 Tbsp butter
2 Tbsp minced shallots
1/4 c. dry white wine
1/2 c. chicken broth
1/2 c. whipping cream
1 lemon, grated peel & juice
½ Tbsp parsley, chopped
- Sauté chicken breasts
in butter for 4 minutes over medium to high heat. Turn and sauté for 3
minutes. Reduce the heat to medium. Remove the breasts from the pan, set
aside and keep warm.
- Add shallots to skillet and
cook until transparent.
- Stir in wine to deglaze the
pan. Loosen any caramelized particles on pan with wooden spoon or high
heat spatula.
- Add broth and bring to a
boil. Cook until reduced by half.
- Stir in cream, slowly. Cook
over medium heat, stirring until cream begins to boil.
- Turn off heat, stir in lemon
peel and juice and parsley. Serve over chicken. Serve with your favorite
rice. Serves 4.
Hint: Frozen
chicken breasts are available already flattened for even cooking from Tyson,
Pierce and other manufacturers and are usually available in larger
supermarkets, Sam’s Club or Costco.
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