Baked chicken with lemon basil sauce

http://www.cooks.com/rec/view/0,1939,148187-237202,00.html BAKED CHICKEN IN LEMON SAUCE

Bake at 375 degrees for 30 minutes. Makes 6 servings. 4 whole, boneless chicken breasts (about 12 oz. each) 1 tsp. onion powder 1/2 tsp. garlic powder 1/2 tsp. leaf basil, crumbled 1/2 tsp. leaf tarragon, crumbled 1/4 tsp. lemon pepper 1/4 c. (1/2 stick) butter 1/2 c. chopped shallots or green onion 1 1/2 c. heavy cream 1 c. dry white wine 1/2 c. lemon juice 2 tsp. lemon rind 1 tbsp. sugar 1/2 tsp. salt 1/2 tsp. white pepper 3 tbsp. cornstarch Lemon slices Cooked French green beans (optional) Preheat oven to moderate (375 degrees). Pour oil into large casserole or baking dish. Turn chicken in oil to coat, rubbing all sides; arrange skin-side up. Sprinkle with onion powder, garlic powder, basil, tarragon, and lemon pepper. Bake in preheated moderate oven (375 degrees) for 30 minutes or until chicken is tender and browned on top. Meanwhile, melt butter in medium-size heavy saucepan. Saute shallots in butter 1 minute or until softened. Pour in heavy cream, 1/2 cup of the wine, the lemon juice, lemon rind, sugar, and salt and pepper. Bring to boiling; boil for 15 minutes or until reduced by half. Dissolve cornstarch in the remaining 1/2 cup wine in small cup. Stir into sauce. Cook over low heat, stirring constantly, for 5 minutes or until sauce thickens. Keep warm. Overlap chicken breasts on warmed serving platter. Place lemon slices between chicken breasts. Pour some of the sauce over the chicken; pass the remainder. Serve with cooked French green beans, if you wish or browned mushrooms. I promised my family I'd make chicken for dinner so I started with this basic recipe. I used chives instead of shallots and herbs from my garden instead of tarragon. I used white grape juice instead of wine, and soymilk instead of heavy cream. (Which meant I reduced the amount of soymilk used from 1.5 cups of cream to less than 1 cup milk.) It smells fabulous. My husband made his famous vegetable-heaped baked potatoes with sour cream, cheese and broccoli. (Which after I ate all the goodies off mine, I then topped it with the incredible sauce from the chicken. Tomorrow we'll each be taking chicken with some leftover mac and cheese with peas and probably Thursday I'll use the sauce leftover to make some sort of pasta dish.