This is a rich and delish dish I created when playing with different cream sauce recipes. I came up with this, and it's been a favourite ever since. If you are lucky enough to have any leftovers, it's great the next day too. Serve over pasta with some nice crusty bread and a green salad.
Thank you, Ms. Wolnowski, for this wonderful recipe! While not exactly something one who is watching their weight would need to eat on a regular basis, it is simple, relatively quick and very delicious. I was initially concerned at what seemed to be a huge quantity of spice in the marinade, but after baking, the blend was marvelous. The only adjustments I made were to convert the sauce ingredient quantities to the measurements used on my side of the "pond": 8Tbsp(1 stick) butter; 1/2 large onion; 1/2c+2tsp white wine; 2Tbsp flour; 1c+1Tbsp heavy cream; 1c+1Tbsp milk; juice of 1 lemon. The temperature I used for baking was 350°F, and after 40 minutes, the (slightly thinner than normal) breasts were just right. I served it with roasted potatoes and a tossed salad. - 21 Mar 2010
this was fab, I will certainly be cooking this again, you could not get mbeeter in a restruant - 20 Mar 2010
- 08 Mar 2014