Supremes De Volaille a Blanc
| Yield: | 4 Servings |
| Categories: |
| 4 | Boneless, skinless chicken breast halves | |
| 1/2 | ts | Lemon juice |
| 1/4 | ts | Salt |
| pn | White pepper | |
| 4 | tb | Butter |
| SAUCE | ||
| 1/4 | c | White or brown stock or canned beef bouillon |
| 1/4 | c | Port, meadeira or dry white vermouth |
| 1 | c | Heavy cream |
| Salt, white pepper and lemon juice to taste | ||
| 2 | tb | Parsley; freshly minced |
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