Sauteed Chicken Breasts

• 4 skinless, boneless chicken breasts (from two chickens)
• 4 tablespoons flour
• 4 tablespoons butter
• 1 small onion, minced fine
• 1/2 cup dry white wine
• 1/2 pint heavy cream
• 2 tablespoons meat glaze
• Ground white pepper and salt to taste

1. Dredge the chicken breasts lightly with flour and shake off the excess.
2. Melt the butter over high heat in a frying pan and saute the breasts quickly on both sides until they are delicately browned.
3. Remove to a serving dish.
4. (At this point, the centers should still be raw.)
5. Add the onion to the pan, stir it around vigorously (still over high heat) and, when it just begins to brown, add the wine.
6. Boil the wine away to almost nothing, add the cream and meat glaze, and continue boiling over high heat, stirring constantly, until the sauce is slightly thickened.
7. Add white pepper and salt to taste and return the breasts to the pan.
8. Lower the heat, and let themcook for a minute or so more, until the centers are just ''set'' pastth e point of rawness.
9. Do not overcook.
10. Serve over rice or pasta.

skinless, flour, butter, onion, white wine, heavy cream, glaze, ground white pepper

Taken from cooking.nytimes.com/recipes/10272 (may not work)