Title: Chicken Breast in Champagne
Categories: Casserole Poultry
Yield: 2 Servings
| 1 | | Carrot; finely chopped |
| 1 | sm | Onion; finely chopped |
| 3 | lg | Mushrooms; finely chopped |
| 2 | tb | Butter |
| 1 | c | Champagne; or dry white wine |
| 2 | | Chicken breasts, halved, boned, skinned |
| | | Salt and pepper; to taste |
| | | Sauce: |
| 1/2 | c | Heavy cream |
| 1/4 | c | Champagne; or white wine |
| | | Salt and pepper; to taste |
| | | Parsley; finely chopped |
Recipe by: The Hammersmith Farm Cookbook In a heatproof casserole, make a
bed of carrot, onion, and mushrooms. Add Place chicken breasts on top of
the mixture. Sprinkle the chicken with sal Remove chicken to a platter and
keep warm. Cook sauce uncovered over moder Stir in heavy cream and
champagne or wine and pour sauce through a sieve.