With Wine and Cream Sauce

4 chicken breasts, boned
1/2 tsp. lemon juice
1/4 tsp. salt
Big pinch white pepper
4 tbsp. butter

A heavy, covered flameproof casserole about 10 inch diameter. A round of waxed paper cut to fit casserole. A hot serving dish.

SAUCE:

1/4 c. white or brown stock or canned beef bouillon
1/4 c. port, Madeira, or dry white vermouth
1 c. heavy cream
Salt, white pepper & lemon juice
2 tbsp. fresh minced parsley

Preheat oven to 400 degrees. Rub the boned chicken breasts with drops of lemon juice and sprinkle lightly with salt and pepper. Heat butter in casserole until foamy (watch carefully!). Quickly roll the breasts in the butter, lay the paper over them, cover casserole and place in hot oven. After 6 minutes, press tops of breasts with your finger; if still soft and squishy, return to oven for a minute or 2 more. They are done when they feel lightly springy and resilient; do not over-cook them. Remove to hot serving dish; cover and keep warm while making the sauce, which will take 2-3 minutes.

Sauce: Pour stock or bouillon and the wine into the casserole with the cooking butter and boil down rapidly over high heat until liquid is syrupy. Pour in the cream and boil rapidly until lightly thickened. Season carefully with salt, pepper and drops of lemon juice. Pour the sauce over the chicken breasts, sprinkle with parsley and serve immediately.