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Cooked by: Chef / Last Modified: 3/24/2004 / Base: Poultry / Difficulty: Easy / Number of Servings: 0 |
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Directions: preheat oven to 325
coat each chicken breast with 1 tsp butter and sprinkle with white pepper. arrange in a single layer in your baking dish. cover with wax paper and bake for 15 min. remove from oven and drain and hold the juices.
turn the oven to warm and recover the chicken with the wax paper and return to the oven while you perpare the sauce.
Sauce:
in a sauce pan mix vermouth, beef boullion and chicken drippings. bring to a boil and reduce to a demi gloss state. Add the cream and ounce again reduce until you arrive at a thickness like gravy.
pour over chicken and servce.
Ingredients:
4 Pound(s) boneless skinless chicken breast
1/8 white pepper
1 vermouth
1 beef bouillon
1/2 dripping from the chicken pieces
1 whipping cream
87/2000 Pound(s) butter |
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