Sauteed Chicken Breasts

1. 1

   Dredge the chicken breasts lightly with flour and shake off the excess.

2. 2

   Melt the butter over high heat in a frying pan and saute the breasts quickly on both sides until they are delicately browned.

3. 3

   Remove to a serving dish.

4. 4

   (At this point, the centers should still be raw.)

5. 5

   Add the onion to the pan, stir it around vigorously (still over high heat) and, when it just begins to brown, add the wine.

6. 6

   Boil the wine away to almost nothing, add the cream and meat glaze, and continue boiling over high heat, stirring constantly, until the sauce is slightly thickened.

7. 7

   Add white pepper and salt to taste and return the breasts to the pan.

8. 8

   Lower the heat, and let themcook for a minute or so more, until the centers are just ''set'' pastth e point of rawness.

9. 9

   Do not overcook.

10. 10

    Serve over rice or pasta.

* Per serving · 4 servings · Values may vary.

No additional tips available.