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French   -   Chicken Breasts In A Piquant Cream   adapted from chicken breasts

  • 2 Chicken Breast
  • Salt And Pepper -- to taste
  • 1 Tablespoon Olive Oil
  • 4 Cloves Garlic
  • 4 Tablespoons White Wine Vinegar
  • 5 Tablespoons Dry White Wine
  • 1 Tablespoon Dijon Mustard
  • 4 Tablespoons Tomato Puree
  • 1/4 Cup Half And Half
  • 1 Teaspoon Worcestershire Sauce
Directions Sprinkle the chicken breasts with salt and pepper, then saute them with galrlic for 2 minutes on each side. pour in vimegar and wine. Cook 5 minutes. Add remaining ingredients, whisk until well blended. Heat through and pour over chicken
Serves 4
Time to Make 0:00

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