4 boneless skinless chicken breasts
3 tb Butter
1/2 ts Salt
1/8 ts Pepper
1/2 Lemon; juice of
1/3 c Dry white wine
3 tb Chicken bouillon
5 Shallots; finely chopped
1 c Finely chopped parsley
5 Sprigs fresh basil; finely chopped
1 Lemon; sliced
Brown chicken on all sides in butter over low heat. Season with salt and pepper; sprinkle with
lemon juice and half the wine. Cover and simmer for 30 minutes, turning several times and adding bouillon as necessary. Remove from pan and keep warm. Cook shallots in braising juices until tender but not brown. Add remaining wine and cook until sauce is reduced and thickened. Return chicken to pan and reheat in sauce. Sprinkle with chopped herbs and serve garnished with lemon slices. Makes 4 servings.
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