Fricassee de Poulet à l'Augevine

4 chicken breasts, skinned and boned
Salt and freshly ground pepper to sprinkle on chicken breasts
½ teaspoon salt
¼ teaspoon freshly ground pepper
3 Tablespoons unsalted butter
12 white pearl onions, peeled
¼ cup all purpose flour
2 cups dry white wine
½ pound fresh mushrooms, sliced
1 cup whipping cream, warmed

Pat chicken breasts dry with paper towel. Sprinkle both sides with salt and pepper. In a Dutch oven or large heavy casserole, lightly brown chicken in melted butter. Lower heat and cook 5 minutes longer. Add pearl onions and cook about 10 minutes. Add wine, salt and pepper, and continue cooking with pan covered at a simmering boil over low heat for 20 minutes. Add mushrooms and continue cooking for 15 minutes longer.

Remove chicken to a hot platter and keep covered while making the sauce. Add cream to chicken and wine broth. Cook slowly and stir often. When the sauce attains more body, taste and adjust seasonings if necessary. The desired consistency of the sauce should resemble a thin custard or cream soup. (If a thicker sauce is desired, add a mixture of 1 teaspoon cornstarch mixed with 1 Tablespoon cold water. Cook until thickened.) Pour sauce over chicken. Serve with wild rice, steamed broccoli and a fine white wine. Yield: 4 servings.