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5 whole chicken breasts,
halved, boned and skinned
2/3 c. (10 2/3 Tbsp.) butter
or margarine
1 1/2 to 2 lb. small white
onions (can be canned)
1 lb. small fresh mushrooms
1 tsp. salt
1/4 tsp. pepper
1 bay leaf
dash of thyme
3/4 c. Sauterne or other dry
white wine
1 (12 1/2 oz.) can chicken
3 Tbsp. cornstarch
1 c. heavy cream

Fry chicken in about half the butter or margarine, a few
pieces at a time, until golden (about 5 minutes on each side).
Heat remaining butter in large pan or dutch oven. Saute onions
about 10 minutes. Add mushrooms and saute an additional 5
minutes. Add chicken, salt, pepper, bay leaf, thyme, 1/2 cup
Sauterne and chicken broth. Cover and simmer over low heat 20
minutes. (This much can be done a day ahead and refrigerated
overnight. Reheat before proceeding.) In small bowl, make a
smooth paste of cornstarch and remaining wine. Gradually add
to chicken and simmer, stirring, for 15 minutes. Stir in heavy
cream. Simmer, covered, for 10 minutes. Do not allow to boil
vigorously or cream will separate. Remove bay leaf. Serve
over rice.
Alternative: Use only about half the butter or marga-
rine. Take out the chicken when brown. Saute the onions and
mushrooms in the same fat and then just add the chicken. This
will save calories and even enhances the taste.

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