Recipe By : The French Chef Cookbook, Miami Herald 4/4/96
Serving Size : 4 Preparation Time :0:00
Categories : French
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 Chicken breast halves --
- boneless, skinless
1/2 ts Lemon juice
1/4 ts Salt
1 pn White pepper
4 tb Butter
Sauce:
1/4 c White or brown stock or
-canned beef bouillon
1/4 c Port, meadeira, or dry white
-vermouth
1 c Heavy cream
Salt, white pepper, and
-lemon juice -- to taste
2 tb Parsley -- freshly minced
Preheat oven to 400°F.
Rub the chicken breasts with drops of lemon juice and sprinkle
lightly with salt and pepper. Heat butter in a casserole dish until
foaming. Quickly roll the chicken in the butter, lay a round of
waxed paper to fit the casserole on top of them and place in a hot
oven. After 6 minutes, press tops of chicken with your finger; if
they are still soft and squashy, return to oven for a mnute or two
more. They are done when they feel lightly springy and resilent; do
not overcook.
Remove casserole dish from oven, put chicken in a hot serving dish;
cover and keep warm while making the sauce which will take 2 to 3
minutes.
To make sauce:
Turn a burner to high and pour the stock or bouillon and the wine
into the casserole with the hot butter. Stiring the liquid
constantly, boil down rapidly over high heat until lightly
thickened. Season carefully with salt, pepper, and drops of lemon
juice. Pour the sauce over the chicken, sprinkle with parsley and
serve immediately.
Per serving: 473 cal; 28 g pro, 4 g carb, 37 g fat (69%)
