Originally posted on Tea With Dee, March 4, 2008.
I was asked to share my recipe for this so, bearing in mind that I generally cook *by feel* here goes:
Pound out chicken breasts to about 1/4 to 1/2 inch thickness and season to taste (I use garlic salt, pepper and Creole seasoning). Melt a couple of tablespoons of butter in pan and begin browning the chicken. Add thinly sliced green onions and chopped red bell pepper. For three large chicken breasts, I used 4 green onions and one large bell pepper. When chicken is well browned, deglaze pan with about 1/4 to 1/2 cup of white wine. Stir browned bits from bottom of pan and then slowly add cream and/or half and half. The amount depends on how much sauce you want. Continue to simmer over medium heat until it begins to thicken. Taste and adjust seasoning. I usually also add some basil, maybe a bit of lemon pepper or Herbs de Provence. Continue cooking until chicken is no longer pink inside and the sauce is thickened. If it gets too thick you can add a little milk; if it isn’t thickening up enough increase the heat but stir constantly so it doesn’t burn.
You can serve this as is with sauce ladled over the top of the chicken or serve over pasta.