Breast Of Chicken Gourmet
|Butter||4 Tablespoon (1/4 Cup)|
|Dry white table wine||1⁄2 Cup (8 tbs)|
|Onion||1⁄2 Medium, finely chopped|
|Dry white table wine||1⁄4 Cup (4 tbs)|
|Sour cream||1⁄2 Pint (1 Cup)|
|White pepper||To Taste|
Melt the 1/4 cup butter in frying pan; add the chicken breasts, from which you have removed skin, and cook until just delicately brown; turn occasionally.
Sprinkle the 1/2 cup wine over the chicken, cover, and steam until tender, 20 to 25 minutes.
Melt the 2 tablespoons butter in another pan; cook onion in it, but do not allow it to brown.
Stir in the 1/4 cup wine and the sour cream; remove from heat.
When chicken is tender, pour sour cream sauce over it; add salt and white pepper to taste, and heat together only long enough to warm the cream again.