Chicken Cream
Serves: 4
Luisa Champlin
1 January 1970
Based on User reviews:
53
Spice
46
Sweetness
51
Sourness
41
mins
Prep time (avg)
3.5
Difficulty
Ingredients:
Directions:
1
Poke each breast with a fork a few times
2
Season with salt and pepper
3
Dredge in flour
4
In a large saute pan, brown meat on both sides in oil
5
Drain off excess oil
6
Splash with white wine, and let reduce
7
Add orange juice to cover the bottom of the pan
8
Bring to a boil, turning the breasts often
9
When at a boil, add whipping cream, just to cover
10
Turn heat down to a simmer
11
Reduce the liquid by half
12
Place each breast on a bed of rice or toast tips, if desired; garnish with mint leaf and orange slice