SUPREMES de VOLAILLE a BLANC (Chicken with Cream Sauce)

4 - chicken breasts, boned and skinned
1 tbsp. - Vegetable oil
1/4 cup - butter
1 cup - heavy cream
1/4 cup - chicken bouillon
1/4 cup - dry white wine
Tarragon leaves to taste
Parsley flakes to taste

Saute chicken breasts in butter and oil in skillet for 6-8 minutes, until golden brown. Touch to test for doneness. Remove to serving platter and keep hot.

Add chicken bouillon and wine to drippings in skillet. Simmer, stirring to scrape leavings, until syrupy. Stir in heavy cream and simmer until slightly thickened. Season with tarragon, parsley, salt, pepper and lemon juice to taste. Pour over breasts and garnish. Serve hot.

Variation: Saute sliced mushrooms in drippings for 5 minutes before adding the bouillon and wine. AWESOME!!!

This is great served with mashed potatoes (the gravy is good on top of that too…), and a green veggie! I generally make a double batch of the sauce.