Breasts with Sauce Supreme
is one of the recipes that has been provided by
Shirley Cline from San Fransisco. (You can contact
Shirley by emailing her - click here). Shirley
elegant dish is surprisingly simple to make. Have
everything prepared and measured out in advance
so you can work quickly, and keep a wooden spoon
handy to blend in all of the densely flavorful
bits in the drippings".
4 boneless, skinless chicken breast halves (1
Salt & pepper
1/2 cup sliced fresh mushrooms
1/4 cup finely chopped shallots
1/4 cup dry white wine
1 cup chicken broth
2 Tblsp. all purpose flour
2 tsp. snipped fresh thyme or 1/2 tsp. dried
1 bay leaf
3 Tblsp. whipping cream
Salt and white pepper
Hot cooked linguine or fettuccine
a large skillet melt butter over medium heat.
chicken breasts and cook for 10 - 12 minutes,
or until chicken is tender and no pink remains,
chicken with salt and pepper. Transfer to a
serving platter; keep warm.
the same skillet cook mushrooms and shallots
in the chicken drippings for about 3 minutes,
or until tender.
over chicken; keep warm.
white wine to skillet, stirring to loosen crusty
browned bits in the bottom of the skillet.
together chicken broth, flour, thyme, and bay
leaf and add to skillet.
and stir until thickened and bubbly. Cook for
2 minutes more.
bay leaf. Season sauce to taste with salt and
sauce over chicken and hot cooked pasta.