Chicken in Wine and Cream Sauce

• 4 each chicken breast halves, boneless, skinless
• 4 tablespoons butter melted
• 1 x salt
• 1 x white pepper
• 1 x garlic powder
• 1 x wine
• 2 each shallots finely chopped
• 2 cloves garlic pressed
• 1 tablespoon butter
• 1/4 cup white wine dry
• 1/4 cup chicken broth undiluted
• 2 tablespoons parsley leaves
• 1 pinch thyme
• 1 cup cream
• 1 teaspoon lemon juice

1. Dust chicken lightly with flour and baste with 4 tablespoons melted butter.
2. Sprinkle with salt, white pepper, and garlic powder.
3. Place chicken in a 9 by 13 inch roasting pan and bake in a 325F (160C) oven for about 15 to 20 minutes or until just cooked through.
4. Do not overcook.
5. Meanwhile, saute shallots and garlic in butter until the shallots are soft, but not browned.
6. Add wine and broth and cook over medium-high heat until the liquids have reduced to about one-half.
7. Add the remaining ingredients and simmer sauce until slightly thickened, abot 3 minutes.
8. Place the warm chicken on a lovely platter and spoon the sauce over all.

chicken breast halves, butter, salt, white pepper, garlic, wine, shallots, garlic, butter, white wine, chicken broth undiluted, parsley, thyme, cream, lemon juice

Taken from recipeland.com/recipe/v/chicken-wine-cream-sauce-43874 (may not work)