Chicken
Breast
in
Champagne
-
serves
2
1
carrot
finely
chopped
1
small
onion
finely
chopped
3
large
mushrooms
finely
chopped
2
tbsp
butter
1
cup
champagne
or
dry
white
wine
2
chicken
breasts,
halved,
boned,
skinned
Salt
and
pepper
to
taste
Sauce:
1/2
cup
heavy
cream
1/4
cup
champagne
or
white
wine
Salt
and
pepper
to
taste
parsley
finely
chopped
In
a
heatproof
casserole,
make
a
bed
of
carrot,
onion,
and
mushrooms.
Add
butter
cut
into
thin
slices
and
add
champagne
or
wine.
Place
chicken
breasts
on
top
of
the
mixture.
Sprinkle
the
chicken
with
salt
and
pepper,
cover
the
casserole,
and
bake
chicken
in
a
moderate
oven
(325^)
basting
it
frequently
with
the
liquid
from
the
casserole
for
50-60
minutes
or
until
it
is
tender.
Remove
chicken
to
a
platter
and
keep
warm.
Cook
sauce
uncovered
over
moderate
heat
until
it
is
reduced
by
half.
Stir
in
heavy
cream
and
champagne
or
wine
and
pour
sauce
through
a
sieve.
Season
with
salt
and
pepper
and
a
little
finely
chopped
parsley.
Pour
sauce
over
the
chicken
breasts
and
garnish
the
platter
with
braised
celery
and
sautéed
pimentos.
Submitted By (Miki)
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