---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Chicken In Wine And Cream Sauce
 Categories: Poultry
      Yield: 4 Servings
 
        4    Chicken breasts; boned,
             - cut in half -OR-
    2 1/2 lb Fryer chickens (2 sm);
             - cut into pieces
        4 tb Butter; melted
             Salt
             White pepper
             Garlic powder
             Wine And Cream Sauce:
        2    Shallots; minced -OR-
      1/4 c  Green onions; minced
        2 cl Garlic; pressed
        1 tb Butter
      1/4 c  Dry white wine
      1/4 c  Canned chicken broth;
             - undiluted
        2 tb Parsley
        1 pn Thyme
        1 c  Cream
        1 ts Lemon juice
  
  Chicken in a delicate instant wine and cream sauce.

  Note:

  The wine sauce can be prepared in advance and reheated at time of
  serving.

  Dust chicken lightly with flour and baste with 4 tb melted butter.
  Sprinkle with salt, white pepper, and garlic powder. Place chicken
  in a 9x13" roasting pan and bake in a 325 F oven for about 15 to
  20 minutes or until just cooked through. Do not overcook.
  Meanwhile, saute shallots and garlic in butter until the shallots
  are soft, but not browned. Add wine and broth and cook over
  medium-high heat until liquid is reduced to about one-half. Add the
  remaining ingredients and simmer sauce until slightly thickened,
  about 3 minutes. Place the warm chicken on a lovely platter and
  spoon the sauce over all.
  
  Recipe by The Joy of Eating French Food:
  Great French Dishes Made Easy
 
-----