Karl's Chicken In Wine And Cream Sauce

4 whole chicken breasts, boned -- cut in half

4 tablespoons butter -- melted

salt, pepper, garlic powder 4 each shallots -- chopped

4 cloves garlic -- put through press

6 tablespoons unsalted butter

1/4 cup white wine

1/4 cup chicken broth

2 tablespoons fresh parsley -- chopped

pinch thyme 1 cup heavy cream

1/2 cup sour cream

1 teaspoon lemon juice

Dust chicken with flour, then baste with the melted butter. Sprinkle with the salt, pepper and garlic powder. Place chicken in a 9x13-inch roasting pan and bake in a 325 degree oven for about 15-20 minutes or until just cooked through. Do not overcook. Meanwhile, sauti shallots and garlic in butter until the shallots are soft, but not browned. Add wine and broth and cook over medium-high heat until liquid is reduced to about one-half. Add the remaining ingredients and simmer sauce until slightly thickened, about 3 minutes. Cook 1 lb of linguine pasta and place on platter , top with the chicken and sauce, sprinkle a little paprika on top for color.