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2 whole chicken breasts,
split in half, skinned and boned
1/2 cup white flour
1 teaspoon salt
1/4 teaspoon white pepper
6 tablespoons butter
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1 1/2 cups heavy cream
1/4 cup dry white wine
1/4 cup sliced leeks (white part)
1 small clove of garlic, minced
1 bay leaf
thyme
marjoram
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- Place chicken breasts between wax paper and pound lightly.
- Dredge in flour, salt, and pepper.
- Saute chicken in 4 tablespoons butter. Remove and reserve. Add 1 cup cream, stirring. Simmer 2 minutes. Add wine and chicken. Cover; simmer about 5 minutes.
- Meanwhile, cook leeks & garlic in remaining butter until wilted. Add remaining cream and bring to a boil. Pour over chicken; season to taste. To increase aroma, add several white peppercorns, 1 bay leaf, several branches of thyme, & 1 small bunch marjoram. Cover; simmer 8-10 minutes longer or until chicken is tender. Do not overcook. Remove herbs before serving. No green should show!
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