Chicken supreme #2

4 Servings

Ingredients

Quantity Ingredient
2 tablespoons Butter or margarine
4 Chicken breast halves; boned and skinned
Pepper
¼ cup Chicken bouillon
¼ cup White wine
½ pint Whipping cream
2 tablespoons Cornstarch
½ cup Water

Directions

Melt butter or margarine in a large Dutch oven. Add chicken and cook for 10 minutes over low heat. Sprinkle with pepper. Remove chicken and set aside.

Add bouillon, wine and whipping cream. Stir well. Combine cornstarch and water. Add to liquid mixture, stirring constantly. Pour over chicken and serve with rice. Yield: 4 servings.

HARRIED HARPER BAKER

(MRS. BRIAN)

From <Traditions:ATasteoftheGoodLife>, by the Little Rock (AR) Junior League. Downloaded from Glen's MM Recipe Archive, .

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