Preparation Time

About 15 minutes

Ingredients

• 4 chicken breasts, trimmed
• 1/2 teaspoon lemon juice
• salt and white pepper to taste
• 4 tablespoons butter
• 1/4 cup canned beef bouillon
• 1/4 cup port
• 1 cup heavy cream
• salt, white pepper, lemon juice, soy sauce and cayenne pepper to taste
• 2 tablespoons fresh minced parlsey

Directions

• Preheat oven to 400 degrees.
• Rub the chicken breasts with drops of lemon and season with salt and white pepper.
• Heat butter in skillet until foaming. Quickly roll the chicken in butter, then lay a round of wax paper over them. Cover the skillet and place in hot oven.
• After 6 minutes, press tops of chicken with your finger; if still soft and squashy return to the oven for a minute or two. They are done when they feel lightly springy and resilient; do not overcook them. Remove the chicken breasts to a hot serving dish; cover and keep warm while making the sauce, which will take 2 to 3 minutes.
• Pour the beef bouillon and the port into the skillet with the cooking butter and boil down rapidly over high heat until liquid is syrupy (make sure the liquid is really syrupy!). Then pour in cream and boil rapidly until lightly thickened. Season carefully with salt, pepper, drops of lemon juice, soy sauce and a pinch of cayenne pepper. Pour the sauce over the chicken, sprinkle with parsely and serve immediately.

• Note, this freezes well.