Chicken in a cream sauce
Butter or Margarine | 50g |
Flour | 25g |
Chicken Breast | 4 |
White Wine | 30ml |
Double or non-dairy Cream | 125ml |
- Heat the butter or margarine in a pan. Lightly flour the chicken breast
- Cook the chicken both sides for 7-9 minutes each side with minimum colour
- Place the chicken breast in a serving dish cover to keep warm
- Drain off the fat from the pan
- Deglaze the pan with white wine
- Add the cream and bring to the boil and season
- Allow to reduce to a lightly thickened consistency. Correct the seasoning
- Pass through a fine strainer on the chicken and serve
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