Julia's Chicken Breasts with Wine and Cream Sauce 4 chicken breasts 1/4 cup fresh lemon juice, divided 1/4 tsp salt Pinch white pepper 4 T butter Heavy flameproof casserole with lid @ 10 inches in diameter Wax paper cut to fit casserole Preheat oven to 400 degrees. Rub breasts with 1/2 tsp lemon juice and sprinkle with salt and pepper. Heat butter in casserole until foaming. Quick roll breasts in the butter, lay the paper over them, cover casserole, and place in hot oven. Test after 7-8 minutes. If still soft and squishy when pressed with finger, return to oven for another minute or two. They are done when they feel lightly springy and resilient. Remove to hot dish, turn off oven and put dish inside with the door cracked open to prevent overcooking while you make the sauce, which will take 3-4 minutes. Wine and Cream Sauce: 1/4 cup canned beef stock 1/4 cup white wine 1 cup heavy cream Remaining lemon juice Salt to taste 2 T minced parsley Add wine and beef stock to butter remaining in casserole dish and reduce over high heat until syrupy. Add cream and continue boiling until sauce is lightly thickened. Season carefully with salt and remaining lemon juice. Pour sauce over breasts and sprinkle with parsley. {NOTE: Total number of carbohydrate grams for entire recipe is 25}