Herbed Chicken in Creamy Wine Sauce

 

4
tablespoons butter
4
5-ounce boned chicken breast halves, skinned
4
cubes chicken bouillon dissolved in 1-1/2 cups hot water or 1-1/2 cups Chicken Stock
1/2
teaspoon salt (Omit if using chicken bouillon)
1/2
teaspoon freshly ground white pepper
3
tablespoons chopped chives
1 1/2
tablespoons chopped fresh parsley
1/2
teaspoon dried thyme
1/4
teaspoon dried rosemary
3
tablespoons flour
1
cup sour cream or heavy cream
1/2
cup white wine

Toasted almonds, optional

Cooked white rice

 

 

Melt 2 tablespoons butter in heavy skillet with tight lid.  Add chicken and sauté for about 10 minutes on each side.  In a bowl, mix the chicken broth and herbs and salt and pepper.  Add the herb mixture to the sautéed chicken breasts, cover, and simmer for 15 to 20 minutes.  Remove breasts and set aside.  Make mixture of 2 tablespoons butter and flour.  Whisk the flour and butter  into the liquid in the skillet.  Stir constantly with wire whisk until the mixture thickens.  Add sour cream and white wine.  Heat until warm.  Serve gravy over chicken breasts and sprinkle with toasted almonds, if desired.  Serve on rice. 

 

Serves 4.