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Chicken in Wine Sauce

Karl E. Moser, Dundalk, Maryland


4 chicken breasts, boned and cut in half
salt, white pepper, and garlic powder to taste
3 shallots, finely chopped
4 cloves garlic, put through a press
2 tbs. butter
1/4 cup dry white wine
1/4 cup chicken broth (can use canned broth, undiluted)
2 tbs. parsley
pinch of thyme
1 tsp. oregano
1 cup cream (heavy)
1 tsp. lemon juice

Dust chicken with flour, then baste with the melted butter. Sprinkle with the salt, pepper and garlic powder.

Place chicken in a 9 x13-inch roasting pan and bake in a 325 degree oven for about 15-20 minutes or until just cooked through. Do not overcook.

Meanwhile, sauté shallots and garlic in butter until the shallots are soft, but not browned. Add wine and broth and cook over medium-high heat until liquid is reduced to about one-half.

Add the remaining ingredients and simmer sauce until slightly thickened, about 3 minutes.

Place the warm chicken on a lovely platter and spoon the sauce over all.

Notes on Substitutions:

The wine sauce can be prepared in advance and reheated at time of serving.

Can substitute 2 small fryer chickens (about 2 1/2 lbs), cut into pieces, for the chicken breasts.

Can substitute 1/4 cup green onions for the shallots.

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