4 boneless chicken breasts
50 g of unsalted butter
100 ml of dry white wine
250 g of heavy cream
Salt to taste
Black pepper to taste
4 boneless chicken breasts
50 g of unsalted butter
100 ml of dry white wine
250 g of heavy cream
Salt to taste
Black pepper to taste
Cut 4 boneless chicken breasts into thin strips and sauté them in a skillet with 50 g of unsalted butter
Moisten with 100 ml of dry white wine
Let it simmer slightly and add 250 g of heavy cream
Cook over low heat to thicken the sauce
Season with salt and black pepper to taste.
