Damsel in dis Dress > wrote in
oups.com:

> Okay, now you're obligated to post a recipe which includes champagne
> as an ingredient. Carbonated Jell-O shots??
>
> Carol
>

@@@@@ Now You're Cooking! Export Format

Chicken Breasts, Champagne (-A) LC5.5



6 half (06 oz) chicken breasts, bnls, sknls
6 tbs lemon juice
black pepper; to taste
1/4 cup butter; divided
1 tbs olive oil
1/4 cup shallots; diced
2 clove garlic; minced
3/4 cup chicken stock
3/4 cup champagne
1 1/4 cup heavy cream
2 tbs chives; minced

Pound each chicken breast to an even thickness.

Sprinkle each with 1/2 T. of lemon juice and pepper to taste.

In large skillet, melt 2 T. butter, add oil and saute chicken over med-
high
heat, about 2 minutes per side, until nicely browned. Remove from pan,
cover and keep warm.

In same pan, melt remaining 2 T. butter. Saute shallots until
translucent.
Add garlic and cook 2 minutes more, scraping up browned bits from the
bottom of the pan.

Pour in chicken stock, champagne and remaining 3 T. lemon juice. Bring to
a
boil and cook to reduce to a thin glaze. Add cream and boil 6 minutes
until thickened. Return chicken to pan and heat through.

Sprinkle with minced chives and serve immediately.

Yield: 6 servings





** Exported from Now You're Cooking! v5.82 **



--

The house of the burning beet-Alan

It'll be a sunny day in August, when the Moon will shine that night-
Elbonian Folklore