Chicken in Wine and Cream Sauce

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Dust chicken with flour, then baste with the melted butter. Sprinkle with the salt, pepper and garlic powder.

Place chicken in a 9x13-inch roasting pan and bake in a 325 degree oven for about 15-20 minutes or until just cooked through. Do not overcook. Meanwhile, sauti shallots and garlic in butter until the shallots are soft, but not browned. Add wine and broth and cook over medium-high heat until liquid is reduced to about one-half. Add the remaining ingredients and simmer sauce until slightly thickened, about 3 minutes.

Cook 1 lb of linguine pasta and place on platter, top with the chicken and sauce, sprinkle a little paprika on top for color.

Fried Garlic Bread:
Take a loaf of Italian bread and cut it into 1/2 inch thick slices, drop into hot deep fat fryer and cook until lightly golden brown, drain on paper towel and sprinkle some garlic powder and parmesan cheese on it. Serve hot.
4 shallots, finely chopped
4 cloves garlic, put through a press
6 Tblsp. sweet cream butter
1/4 cup white wine
1/4 cup chicken broth (can use canned broth, undiluted)
2 Tblsp fresh chopped parsley
pinch of thyme
1 cup heavy cream
1/2 cup sour cream
1 tsp. lemon juice

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