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Chicken Breast In Champagne

Recipe By :
Serving Size :2
Cuisine :
Main Ingred. :
Categories :Poultry Casseroles

Amount Measure Ingredient -- Preparation Method
-------- ------------- --------------------------------
1 Carrot --finely chopped
1 small Onion --finely chopped
3 large Mushrooms --finely chopped
2 tablespoon 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 withthe 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 sauteed pimentos. Recipe By : The
Hammersmith Farm Cookbook From Gemini's MASSIVE MealMaster collection
at www.synapse.com/~gemini


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