Title: Chicken Breast in Cream
Categories: Entree Meat British Chicken Onion
Yield: 4 Servings

4		Chicken Breasts - skinned
2	ts	Lemon juice
1/4	pt	Cream
1/4	pt	Sweet white wine
2		Shallots chopped
1		Celery stalk
1	oz	Butter
1	oz	Flour
1/4	ts	Lemon rind fine grated
1		Garlic clove chopped
		Rosemary
		Salt & pepper to taste

Skin, wash, bone, and dry the chicken breasts. Put the wine into a shallow pan and bring it to a slow rolling boil. Add the chicken breast and lower the heat to a very gentle simmer. Throw in the chopped shallots, rosemary, celery, garlic, and a little pepper and salt to taste. Add lemon juice after 15 minutes slow simmer. Cook for a further 5 minutes Mix the butter and flour together and form it into a ball. Drop this into the pan and stir slowly until the liquid thickens. Stir in the cream. Sprinkle the grated rind over the dish. Place the dish until a hot grill for a minute or two.

Serve over a bed of rice or soft ribbon noodles.

As with all my recipes they are adaptable and can be added to if you wish!

You can add mushrooms, carrots to the dish! Sliced pimento laid across the breast before serving adds a splash of colour.

From Ron's Plaice in Blackpool :)

From: Ian Hoare Date: 05 Mar 97 National Cooking Echo Ä

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