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Chicken Breasts in Cream Sauce
Nb persons: 4
Yield: 1 half breast each
Preparation time: 10m
Total time: 40m
Source: Dad/ traditional
| 4 | chicken breasts halves, boned and skinned and rinsed |
| 1/4 c | flour |
| 1/2 tsp. | salt |
| 1/2 tsp. | pepper |
| 2 tbsp. | butter |
| 2 tbsp. | vegetable oil |
| Cream Sauce | |
| 1 | Garlic, Roasted |
| 1/6 | Onions, Roasted, Master Recipe, if pressed for time ditto the onion |
| 1/2pt | heavy cream |
| 1tbsp | flour |
| salt to taste | |
Combine salt, pepper and flour. Dredge chicken breasts in seasoned flour mix, shake excess off. Add butter and vegetable oil to saute pan, cook on medium heat. Cook chicken breasts for 2 1/2 to 4 minutes on each side. Cover reduce heat to a simmer and cook for approximately 8 more minutes or until until chicken is done. Plate chicken and keep warm in oven. Drain and reserve cooking liquid. Combine the 1 tbsp of flour and the 3/4 cup of cream and pour into the saute pan. Return 2 tbsp of cooking liquid. Add all of the roasted garlic and 2 tbsp of finely chopped roasted onions (approximately the three small inner rings of both halves of the roasted onion. Cook stirring constantly until thick and creamy adding salt as need, remove to a gravy boat. On a serving plate arrange the chicken breasts then separate the roasted onion rings and arrange over chicken.
Serve with sides of Italian vegetables and spaghette tossed with butter and parmisan cheese.
Approximately 4 servings.
If there is no time to roast the garlic or onion 1/2 sm onion finely chopped and 1 clove of pressed raw garlic sauteed in the butter/oil after chicken has been removed and before the cream is added works .
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