Chicken in a cream sauce

Chicken in a cream sauce

1. Heat the butter or margarine in a pan. Lightly flour the chicken breast
2. Cook the chicken both sides for 7-9 minutes each side with minimum colour
3. Place the chicken breast in a serving dish cover to keep warm
4. Drain off the fat from the pan
5. Deglaze the pan with white wine
6. Add the cream and bring to the boil and season
7. Allow to reduce to a lightly thickened consistency. Correct the seasoning
8. Pass through a fine strainer on the chicken and serve