CHICKEN BREAST IN WINE SAUCE

By porklion

Ingredients

• 1 ⁄4 cup flour
• salt
• pepper
• 1 ⁄2 cup butter
• 4 boneless skinless chicken breasts
• 1 lb mushroom, sliced
• 1 1⁄2 cups heavy cream
• 1 ⁄4-3⁄8 cup white wine
• 1 -2 tablespoon cornstarch (optional)

Details

Servings 4
Adapted from food.com

Preparation

Step 1

Directions

Mix 1/4 cup flour, 1 teaspoons salt, 1/2 tsp pepper; roll chicken in it.

Heat 1/2 cup butter in large skillet. Lightly brown chicken breasts.

Add sliced mushrooms. Cover and cook 10 minutes. Transfer chicken and mushrooms to a bowl/plate then clean pan of all butter.

Return chicken and mushrooms to pan and add cream and simmer over low heat 10 minutes.

Transfer breasts to warm serving dish.

SAUCE: Add to liquid in skillet- 1/4 cup wine. Bring to rapid boil and cook until sauce is reduced to a creamy consistency.

If you want sauce to thicken, add 1-2 tablespooons cornstarch that has been mixed with a little of the sauce.

Serve on heated plates.