Chicken Breasts Supreme

To serve 6
3 whole chicken breasts, boned to make 6 pieces
salt
7 tbsp. butter
2 tbsp. flour
white pepper
1/2 CUP chicken stock
1/4 CUP dry white wine
1/4 CUP heavy cream

Sprinkle the boned breasts lightly with salt. Heat 5 table-@ spoons of the butter in a 12-inch skillet.
Add the chicken breasts and cook for 4 minutes over medium heat. Turn the breasts and cook for another 4 minutes or so, until done. Test with your finger to see that they feel springy. Remove the chicken breasts from the skillet, and keep them warm.

In a saucepan, melt the 2 remaining tablespoons of butter. Blend in the flour, 1/4 teaspoon of salt and white pepper. Stir in the chicken stock and cook over medium heat, stirring until thickened. Add the wine and simmer for 2 minutes. Just before serving, stir in the heavy cream and heat. Pour the sauce over the chicken. Serve with rice sprinkled with fresh parsley, and green beans.