Sauteed Chicken Breasts

Ingredients

• 4 skinless, boneless chicken breasts (from two chickens)
• 4 tablespoons flour
• 4 tablespoons butter
• 1 small onion, minced fine
• ½ cup dry white wine
• ½ pint heavy cream
• 2 tablespoons meat glaze
• Ground white pepper and salt to taste

• Nutritional Information

  • Nutritional analysis per serving (2 servings)

    1323 calories; 99 grams fat; 51 grams saturated fat; 1 gram trans fat; 32 grams monounsaturated fat; 9 grams polyunsaturated fat; 19 grams carbohydrates; 1 gram dietary fiber; 5 grams sugars; 79 grams protein; 451 milligrams cholesterol; 278 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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2 to 4 servings

Preparation

1. Dredge the chicken breasts lightly with flour and shake off the excess.
2. Melt the butter over high heat in a frying pan and saute the breasts quickly on both sides until they are delicately browned. Remove to a serving dish. (At this point, the centers should still be raw.)
3. Add the onion to the pan, stir it around vigorously (still over high heat) and, when it just begins to brown, add the wine.
4. 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. Add white pepper and salt to taste and return the breasts to the pan. Lower the heat, and let themcook for a minute or so more, until the centers are just ”set” pastth e point of rawness. Do not overcook. Serve over rice or pasta.

• This general approach will produce excellent results with almost any sauteed meat or fish. By way of variation, an herb (e.g. tarragon, chervil, basil, rosemary or green peppercorns) can be added along with the cream; and/or a few peeled, seeded and chopped fresh tomatoes can be put in as the wine begins to disappear. In any case, the meat glaze remains the all-harmonizing touch.

20 minutes