Breast of Chicken with Cream
List of Ingredients
4 supremes (boned breasts from 2 fryers)
½ t. lemon juice
¼ t. salt
Big pinch white pepper
4 T butter
¼ cup white stock
¼ cup Port, Madeira or dry white vermouth
1 cup whipping cream
Salt and pepper
Lemon juice as needed
2 T fresh minced parsley
Preheat oven to 400
Rub the supremes with drops of lemon juice and sprinkle lightly with salt and pepper.
Heat the butter in heavy 10” fireproof casserole (with cover)
Quickly roll the supremes in the butter.
Lay round of waxed paper 10” in diameter and buttered on one side over supremes, cover casserole and place in hot oven.
After 6 min. press top of supremes with your finger.
If still soft, return to oven for a moment or two.
When the meat is springy to the touch it is done.
Remove the supremes to a warm platter and cover while making sauce (2-3 min.)
Pour the stock and wine into the casserole with the cooking butter and boil down quickly over high heat until liquid is syrupy.
Stir in the cream and boil down again over high heat until cream thickened slightly.
Off heat, taste carefully for seasoning and add drops of lemon juice to taste.
Pour the sauce over the supremes, sprinkle with parsley and serve at once.