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Chicken in Wine and Cream Sauce

Chicken in Wine and Cream Sauce Chicken in Wine and Cream Sauce Chicken in Wine and Cream Sauce Chicken in Wine and Cream Sauce

Loved it, classic french style, simply prepared with a flavor packed jus. One change I made was to brown the chicken breast in a non-stick pan (and then finish cooking by popping it into the oven) before making the sauce to build extra flavor.













Trans-fat Free, Low Carb, Sugar-Free


4 chicken breast halves, boneless, skinless
4 tablespoons butter
to taste
white pepper
to taste
garlic powder
to taste
2 shallots
finely chopped
2 cloves garlic
6 tablespoons butter
¼ cup white wine
¼ cup chicken broth
2 tablespoons parsley leaves
1 pinch thyme
1 cup heavy whipping cream
½ cup sour cream
1 teaspoon lemon juice


Dust chicken lightly with flour and baste with 4 tablespoons melted butter. Sprinkle with salt, white pepper, and garlic powder.

Place chicken in a 9 by 13 inch roasting pan and bake in a 325℉ (160℃) oven for about 15 to 20 minutes or until just cooked through. Do not overcook.

Meanwhile, sauté shallots and garlic in butter until the shallots are soft, but not browned.

Add wine and broth and cook over medium-high heat until the liquids have reduced to about one-half.

Add the remaining ingredients and simmer sauce until slightly thickened, about 3 minutes. Serve chicken and top with sauce.

Or can be served with pasta:

Cook 1 lb of linguine pasta and place on platter, top with the chicken and sauce, sprinkle a little paprika on top for color.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 186g (6.6 oz)
Amount per Serving
Calories 40065% of calories from fat
 % Daily Value *
Total Fat 29g 45%
Saturated Fat 17g 86%
Trans Fat 0g
Cholesterol 151mg 50%
Sodium 212mg 9%
Total Carbohydrate 2g 2%
Dietary Fiber 0g 1%
Sugars g
Protein 59g
Vitamin A 21% Vitamin C 8%
Calcium 9% Iron 7%
* based on a 2,000 calorie diet How is this calculated?


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