3 lbs. boned or skinned chicken breasts
2/3 stick butter
2/3 c. sautarne wine
Juice of 4 juicy lemons
2 c. sour cream OR plain yogurt
1/2 c. flour
2/3 c. Parmesan cheese, grated
Beau Monde Seasoning

Sprinkle Beau Monde seasoning on all sides of chicken breasts. Brown breasts in butter in large skillet. Add 1/3 cup wine, lemon juice and flour; mix well until smooth. When chicken has cooked 45 minutes, remove fro pan. Cook and stir until thickened. Return chicken to pan and heat until bubbly. Place on serving platter and sprinkle with Parmesan cheese all over. Very rich, but good. This is a northern Italian recipe of an old Navy buddy who likes to cook also.