I cooked Breast of Chicken with Cream Sauce yesterday adding my own sauce to it. This recipe has a bit of pre-history which you may find in my blog post here. Hope you enjoy both the story and the recipe.
Preheat the oven to 428 degrees Fahrenheit (220 degrees Celsius). Sprinkle the breasts lightly with the salt and pepper and the lemon drops.
Heat the butter in the casserole until it is foaming. Roll the breasts in the butter. Then put the breasts onto the tray into the oven. After 6 minutes press the top of the breasts with a finger. If they are soft return them again to the oven for some time. If the breasts are springy to the touch - they are ready. Turn off the oven and leave the meat there for 3 more minutes.
Meanwhile, cook the sauce. Pour the mushroom bullion, wine, melted butter and cream into the casserole. Boil everything until it is syrupy. When the sauce thickens - it is ready. Add the salt, lemon juice and chopped parsley.
To serve the dish, cut the breasts into pieces and pour the sauce over them. Spinach can be a good match to the tender breasts. Cut the spinach (which is a good match to the tender breasts) and stew it with the butter and cream in the casserole. Finally, serve everything on a plate - voila!
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