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Chicken Breasts Poached In Butter with Wine and Cheese Sauce
Friday, August 3, 2007
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- 4 chicken breasts
- ½ teaspoon lemon juice
- ¼ teaspoon salt
- Pinch of white pepper
- 4 tablespoons butter
- A heavy, covered flameproof casserole about 10 inches in diameter
- A round of waxed paper cut to fit casserole
- A hot serving dish
Preheat oven to 400 degrees F. Rub the chicken breasts with drops of lemon juice and sprinkle lightly with salt and pepper. Heat butter in casserole until foaming. Quickly roll the chicken breasts in the butter, lay the paper over them, cover casserole and place in the hot oven. After 6 minutes, press tops of chicken breasts with your finger; if still soft and squishy, return to oven for a minute or two more. They are done when they feel lightly springy and resilient; do not overcook them. Remove the chicken breasts to hot serving dish; cover and keep warm while making the sauce, which will take 2 to 3 minutes.
For the Wine and Cheese Sauce:
- ¼ cup white or brown stock or beef bouillon
- ¼ cup port, Madeira or dry white vermouth
- 1 cup heavy cream
- 2 tablespoons fresh minced parsley
- Pinch of salt and white pepper
- Couple of drops of lemon juice
Pour stock or bouillon and the wine into the casserole with the cooking butter, and boil down rapidly over high heat until liquid is syrupy. Then pour in the cream and boil rapidly until lightly thickened. Season carefully with salt and white pepper and a few drops of lemon juice. Pour the sauce directly over the chicken breasts. Sprinkle with parsley and serve immediately.