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French   -   Chicken Breasts With Chive Cream   adapted from Fresh From France by Faye Levy

  • 1 Carrot -- chopped
  • Salt -- to taste
  • 1 Pound Chicken Breasts
  • Pepper -- to taste
  • 2 Tablespoons Olive Oil
  • 3 Tablespoons Butter
  • 2 Shallot -- chopped
  • 1/2 Cup Dry White Wine
  • 1/2 Cup Chicken Broth
  • 1 Cup Cream
  • 2 Tablespoons Fresh Chives
Directions Cook carrots until tender. Season chicken with salt & pepper. Saute chicken, shallots in the butter and oil until shallots are soft and chicken browned. Pour wine in and bring to boil. Reduce wine to about 1/4 cup. Add chicken stock, boil, stir in cream, salt & pepper to taste, simmer over medium heat until sauce thickens, about 7 minutes. Add cooked carrots and cook until heated through. Remove from heat, stir in chives and serve.
Serves 4
Time to Make 0:00

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