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Recipe for :

Chicken Breasts with Sauce Supreme

This 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 said:

"This 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".


2 Tblsp. butter
4 boneless, skinless chicken breast halves (1 lb. total)
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 thyme, crushed
1 bay leaf
3 Tblsp. whipping cream
Salt and white pepper
Hot cooked linguine or fettuccine

  • In a large skillet melt butter over medium heat.
  • Add chicken breasts and cook for 10 - 12 minutes, or until chicken is tender and no pink remains, turning once.
  • Sprinkle chicken with salt and pepper. Transfer to a serving platter; keep warm.
  • In the same skillet cook mushrooms and shallots in the chicken drippings for about 3 minutes, or until tender.
  • Spoon over chicken; keep warm.
  • Add white wine to skillet, stirring to loosen crusty browned bits in the bottom of the skillet.
  • Stir together chicken broth, flour, thyme, and bay leaf and add to skillet.
  • Cook and stir until thickened and bubbly. Cook for 2 minutes more.
  • Stir in whipping cream.
  • Remove bay leaf. Season sauce to taste with salt and white pepper.
  • Serve sauce over chicken and hot cooked pasta.

Serves 4

Shirley Cline